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Southwest Chickpea Black Bean Salad Recipe

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Ingredients
  

  • Ingredients
  • - Black beans: 1 15-ounce can, drained and rinsed
  • - Chickpeas: 1 15-ounce can, drained and rinsed
  • - Corn: 2 cups frozen corn thawed, or 1 (15-ounce) can corn, drained and rinsed
  • - Tomatoes: 1 pint cherry tomatoes sliced in half
  • - Avocados: 2 medium avocados diced
  • - Lime juice: Juice of one lime
  • - Olive oil: 2 tablespoons extra virgin olive oil
  • - Cumin: 1 teaspoon ground cumin
  • - Chili powder: ¼ to 1 ½ teaspoons chili powder
  • - Salt: ¼ to ½ teaspoon salt
  • - Optional: ¼ cup chopped cilantro crumbled feta cheese

Instructions
 

  • Cooking Instructions
  • In a large bowl, combine the black beans, chickpeas, thawed corn (or canned corn), halved cherry tomatoes, and diced avocados. Gently mix the ingredients to guarantee they're evenly distributed without mashing the avocados.
  • In a small bowl, whisk together the lime juice, extra virgin olive oil, ground cumin, chili powder, and salt. Adjust the chili powder and salt to your taste preference for more or less spice.
  • Pour the dressing over the salad mixture and toss gently until all the ingredients are well coated with the dressing.
  • If desired, garnish the salad with chopped cilantro and crumbled feta cheese for added flavor and presentation.
  • Toss everything together one last time to guarantee an even distribution of the dressing and garnishes.
  • Serve immediately or cover and store in the refrigerator until ready to serve. The salad can be enjoyed cold or at room temperature.
  • Extra Tips
  • When preparing this salad, feel free to experiment with the ingredients based on your preferences. You can add additional vegetables like bell peppers or cucumbers for crunch or even include cooked quinoa or millet for a heartier meal.
  • If you have leftovers, the flavors will improve as they meld together, making it an excellent option for meal preps. Just be sure to store it in an airtight container to maintain freshness!