Go Back

15-Minute Southwest Chickpea Black Bean Salad

A fresh, vibrant, and protein-packed salad featuring chickpeas, black beans, and crisp vegetables tossed in a tangy honey-lime dressing.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Southwestern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans chickpeas drained and rinsed
  • 2 cans black beans drained and rinsed
  • 1 cup frozen corn kernels thawed
  • 1 red bell pepper diced
  • 1/2 red onion finely chopped
  • 1 jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 1 avocado diced, for garnish
Dressing
  • 1/4 cup olive oil
  • 3 tbsp lime juice
  • 2 tbsp honey
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large serving bowl
  • Small bowl
  • Whisk

Method
 

Steps
  1. Combine the chickpeas and black beans in a large serving bowl.
  2. Add the thawed corn, bell pepper, red onion, and jalapeño to the bowl.
  3. In a separate small bowl, whisk together the olive oil, lime juice, honey, cumin, paprika, chili powder, salt, and pepper until emulsified.
  4. Pour the dressing over the salad and toss gently to coat.
  5. Fold in most of the fresh cilantro, reserving some for garnish.
  6. Taste and adjust seasoning if needed.
  7. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
  8. Dice the avocado and gently fold it into the salad or place on top just before serving.
  9. Garnish with the remaining cilantro and serve chilled or at room temperature.

Notes

Rinse canned beans thoroughly. For best results, let the salad rest in the fridge for at least 15 minutes before serving.