Southwest Chickpea Black Bean Salad Recipe

Introduction

This Southwest Chickpea Black Bean Salad is a vibrant, protein-packed dish bursting with fresh flavors and a zesty lime dressing. Perfect for a light lunch or a side at your next barbecue, it’s easy to prepare and even better after chilling.

Ingredients

• 1 (15 oz) can chickpeas, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup frozen fire roasted corn, thawed
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 jalapeño, finely diced (optional)
• 1/4 cup cilantro, minced
• 1 avocado, cubed
• Zest of 1 lime
• Juice of 2 limes (about 1/4 cup)
• 2 tbsp extra virgin olive oil (optional)
• 1 tbsp maple syrup
• 1 large clove garlic, crushed or 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder or Tajin
• 1 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Step 1: In a medium mixing bowl, combine the rinsed chickpeas, black beans, thawed corn, cherry tomatoes, diced red onion, and minced cilantro.
2. Step 2: In a separate small bowl or cup, whisk together the lime zest, lime juice, olive oil (if using), maple syrup, garlic, cumin, chili powder, smoked paprika, and salt to create the dressing.
3. Step 3: Pour the dressing over the bean and vegetable mixture, then gently toss everything together until evenly coated.
4. Step 4: Cover and refrigerate the salad for at least one hour to allow the flavors to meld.
5. Step 5: Just before serving, fold in the cubed avocado and toss gently to combine. Enjoy your fresh Southwest Chickpea Black Bean Salad!

Tips & Variations

• For extra crunch, add diced bell peppers or toasted pumpkin seeds.
• Substitute fresh lime juice with bottled lime juice if fresh limes are unavailable.
• Make it vegan by using maple syrup or agave in the dressing instead of honey.
• Spice it up by leaving the jalapeño seeds in or adding a pinch of cayenne pepper to the dressing.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. For best texture, add avocado just before serving, as it tends to brown if mixed in too early. Leftovers can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, simply grill or boil fresh corn and cut the kernels off the cob before adding to the salad. It will add a lovely sweetness and texture.

Is this salad gluten-free?

Absolutely! All ingredients used are naturally gluten-free, making this salad safe for those with gluten sensitivities.

Southwest Chickpea Black Bean Salad Recipe

Print Recipe

★★★★★

5 from 71 reviews

A fresh and vibrant Southwest Chickpea Black Bean Salad featuring a zesty lime dressing, smoky spices, and a refreshing mix of beans, corn, tomatoes, and avocado. Perfect as a nutritious side dish or a light main course, this salad combines bold flavors with simple preparation.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (includes chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Southwestern
• Diet: Vegan

Ingredients

Scale 1x2x3x

Salad Base

• 1, 15 oz can chickpeas, rinsed and drained
• 1, 15 oz can black beans, rinsed and drained
• 1 cup frozen fire roasted corn, thawed
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 jalapeno, finely diced (optional)
• 1/4 cup cilantro, minced
• 1 avocado, cubed

Dressing

• Zest of one lime
• Juice of 2 limes or 1/4 cup lime juice
• 2 tbsp extra virgin olive oil (optional)
• 1 tbsp maple syrup
• 1 large clove of garlic, crushed or 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder or Tajin
• 1 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Combine Salad Ingredients: In a medium mixing bowl, combine the rinsed and drained chickpeas, black beans, thawed fire roasted corn, halved cherry tomatoes, finely diced red onion, jalapeno (if using), and minced cilantro. Gently mix to combine all salad base ingredients evenly.
2. Prepare the Dressing: In a separate small bowl or cup, whisk together the lime zest, lime juice, extra virgin olive oil (if using), maple syrup, crushed garlic or garlic powder, cumin, chili powder or Tajin, smoked paprika, and salt. Ensure the vinaigrette is well emulsified.
3. Toss Salad with Dressing: Pour the prepared dressing over the salad base mixture. Gently toss everything together to evenly coat the beans and vegetables with the flavorful dressing.
4. Chill the Salad: Place the dressed salad in the refrigerator and chill for at least one hour. This resting time allows the flavors to meld beautifully.
5. Add Avocado and Serve: Just before serving, gently fold in the cubed avocado to the chilled salad. Toss once more to incorporate the avocado, then serve immediately and enjoy the fresh, vibrant flavors.

Notes

• To keep the avocado from browning, add it just before serving.
• The jalapeno is optional and can be omitted or adjusted for heat preference.
• Use Tajin seasoning as an alternative to chili powder for a tangy twist.
• This salad can be served as a side dish or a standalone light meal.
• For a more filling meal, consider adding cooked quinoa or grilled chicken.

Keywords: chickpea salad, black bean salad, southwest salad, vegan salad, no cook salad, lime dressing, fire roasted corn, healthy salad