Southwest Chickpea Black Bean Salad Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
