Southwest Chickpea Black Bean Salad Recipe

Introduction

This Southwest Chickpea Black Bean Salad is a vibrant and healthy dish packed with bold flavors. Perfect for a light lunch or a side, it combines hearty beans, fresh veggies, and a zesty lime dressing for a refreshing meal.

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 jalapeno, finely diced (optional)
• 1/4 cup cilantro, minced
• 1 avocado, cubed
• 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 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 chickpeas, black beans, corn, cherry tomatoes, red onion, and cilantro.
2. Step 2: In a separate bowl, whisk together lime zest, lime juice, olive oil, maple syrup, garlic, cumin, chili powder, smoked paprika, and salt to make the dressing.
3. Step 3: Pour the dressing over the bean mixture and gently toss to coat everything evenly.
4. Step 4: 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 once more, then enjoy.

Tips & Variations

• For extra crunch, add diced bell peppers or chopped fresh cucumber.
• Adjust the heat by omitting the jalapeno or adding more chili powder to suit your taste.
• Use fresh corn kernels if fire roasted corn is unavailable.
• Try swapping maple syrup with honey or agave nectar for a different sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 3 days. It’s best to add the avocado just before serving to prevent browning. Reheat is not recommended as this salad is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan and free of animal products, making it suitable for vegan diets.

Can I prepare this salad ahead of time?

Yes, you can prepare the salad base and dressing a day in advance and store them separately. Add the avocado just before serving to keep it fresh.

Southwest Chickpea Black Bean Salad Recipe

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★★★★★

4.7 from 70 reviews

A vibrant and refreshing Southwest Chickpea Black Bean Salad packed with protein-rich chickpeas and black beans, sweet fire-roasted corn, juicy cherry tomatoes, and creamy avocado. Tossed in a zesty lime and smoked paprika dressing, this salad is perfect for a healthy lunch, side dish, or picnic option that can be prepared ahead and chilled for enhanced flavors.

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

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, 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 evenly distribute all components.
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 until well combined to create a vibrant vinaigrette.
3. Toss Salad with Dressing: Pour the prepared dressing over the bean and vegetable mixture and gently toss all ingredients together, making sure everything is nicely coated with the flavorful vinaigrette.
4. Chill the Salad: Cover the bowl and place it in the refrigerator for at least one hour. This chilling step helps the salad flavors meld and enhances taste.
5. Add Avocado and Serve: Just before serving, fold in the cubed avocado gently to avoid mashing it. Toss lightly once more, then serve chilled and enjoy the refreshing Southwest flavors.

Notes

• For a spicier salad, keep the jalapeno seeds; remove seeds for milder heat.
• The salad can be made a day ahead, but add avocado only right before serving to prevent browning.
• Maple syrup can be substituted with honey or agave nectar for sweetener variations.
• Use fresh lime juice for the best vibrant flavor in the dressing.
• This salad is naturally gluten-free, vegetarian, and vegan if olive oil is included.

Keywords: Southwest salad, chickpea black bean salad, vegan salad, gluten free salad, no-cook salad, healthy lunch, avocado salad, lime dressing