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Southwest Chickpea Black Bean Salad Recipe

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4.1 from 139 reviews

  • Author: Sophia
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Southwest Chickpea Black Bean Salad is a vibrant, refreshing dish bursting with chili and lime flavors. Made with simple pantry staples and fresh produce, it’s perfect as a light meal or a flavorful side. The creamy avocado adds richness while the chili powder and smoked paprika give it a smoky, spicy kick. Ready in just minutes and chilled for a bit to blend flavors, this salad brings a fresh, healthy, and satisfying taste of the Southwest to your table.

Ingredients

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, add the rinsed and drained chickpeas and black beans, thawed fire roasted corn, halved cherry tomatoes, finely diced red onion, jalapeno if using, and minced cilantro. Gently stir to combine all the salad base ingredients evenly.
  2. Prepare the Dressing: In a separate small bowl or cup, whisk together the lime zest, fresh lime juice, extra virgin olive oil if using, maple syrup, crushed garlic or garlic powder, cumin, chili powder or Tajin, smoked paprika, and salt. Whisk until fully emulsified to create a vibrantly flavored vinaigrette.
  3. Dress the Salad: Pour the prepared dressing over the mixed beans and vegetables. Toss gently but thoroughly to coat every ingredient with the chili lime dressing, ensuring even flavor distribution throughout the salad.
  4. Chill the Salad: Cover the bowl with plastic wrap or a lid, then refrigerate the salad for at least one hour to allow flavors to meld and deepen, chilling it completely before serving.
  5. Add Avocado Before Serving: When ready to serve, fold in the cubed avocado gently into the chilled salad. Toss once more carefully to incorporate the avocado without mashing, then serve immediately to enjoy the fresh, creamy contrast.

Notes

  • You can adjust or omit the olive oil and maple syrup. The oil enhances the mouthfeel of the salad, and the maple syrup balances the tart lime and pungent garlic flavors.
  • Make this salad a fuller meal by adding grains such as quinoa, rice, or bulgur wheat, or serve alongside tortilla chips for added texture and substance.
  • Control the spice level by leaving out the jalapeno or removing its seeds before dicing to reduce heat.
  • Add the avocado just prior to serving to prevent it from browning quickly, which helps keep the salad fresh and visually appealing longer.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Southwestern

Find it online: https://sophiasrecipe.com/southwest-chickpea-black-bean-salad-recipe/