When I host a barbecue, I like to serve something different than the typical potato and pasta salads.
And I know, not not all pasta salads are “typical.”
But while I do love a scoop of elbows in a tangy mayonnaise sauce, or even a dollop of coleslaw with my hamburger, a wholesome salad like this one adds a pop of color, texture, and healthy fiber to my plate.
A salad rich in summery vegetables and legumes like chickpeas and black beans also offers a healthy side option for my vegan guests.
Maybe you’ve always been a fan of three bean salad, made with fresh green beans and a couple of canned varieties. This recipe changes things up with red bell peppers, onions, celery, and carrots, plus a handful of fresh herbs, and a tasty and tangy garlic and lime vinaigrette to bring it all together.
And it’s so easy to make, especially when you’re using canned options!
You’ll be the star of your next cookout if you bring a big bowlful of this delectable side dish to share.Print
A garlic and lime vinaigrette coats this bean salad that’s humming with fiber-rich chickpeas, earthy black beans, and fresh veggies and herbs. Read more.
- 2 large cloves garlic, minced
- 4 tablespoons fresh lime juice (about 2 limes)
- 1 1/8 teaspoons coarse salt, divided, plus more to taste
- 3/4 teaspoon freshly cracked black pepper, divided, plus more to taste
- 1/4 cup extra virgin olive oil
- 1 15-ounce can black beans, rinsed and drained
- 1 15-ounce can chickpeas, rinsed and drained
- 1 cup steamed fresh corn kernels (from 1-2 cobs)
- 1/2 cup diced red onion (about 1 small)
- 1 cup diced red bell pepper (about 2 medium)
- 1 cup diced celery (about 2 medium stalks)
- 1 cup diced carrots (about 2 medium)
- 1/2 cup pico de gallo (or 1/2 cup diced tomatoes)
- 1/4 cup minced scallions, green tops only
- 1/4 cup fresh chopped cilantro
- 1/4 cup fresh chopped parsley or basil
- In a small bowl, add the garlic, lime juice, and 1/8 teaspoon salt and 1/4 teaspoon black pepper pepper. Slowly drizzle in the oil, whisking as you pour, until the dressing is emulsified. Set aside.
- In a large mixing bowl, add the black beans, chickpeas, corn, red onion, red bell pepper, celery, carrots, pico de gallo or tomatoes, scallions, cilantro, parsley or basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until well-combined.
- Add the garlic-lime dressing and toss to coat. Season to taste with additional salt and pepper.
- Wrap tightly with plastic or place a lid on top. Chill in the fridge for at least 2 hours before serving. Store leftovers in an airtight container in the fridge for 3-5 days.
- Prep Time: 20 mintues
- Cook Time: 2 hours
- Category: Bean
- Method: No-Cook
- Cuisine: Salad
Keywords: chickpea, garbanzo bean, black bean, salad, bell pepper, corn
Cooking By the Numbers…
Step 1 – Gather, Prep, and Measure Ingredients
Mince the garlic and juice the limes. If you don’t have a citrus squeezer, you can insert a fork in the flesh of the lime and squeeze while you twist to help extract the juice. Measure the salt, freshly cracked pepper, and olive oil.
Rinse both of the legumes and let them drain in a colander.
Add a few inches of water to a large pot with a removable steamer rack or basket, and place it over high heat. Remove the corn husks and silk, and place the corn in the steamer. Place it in the pot when the water is boiling, or use tongs to add the corn to the pot.
Cover the pot with a lid and steam until the kernels are slightly tender, about 4 minutes.
Remove the corn from the pot and set it aside to cool. Once the corn is cool enough to handle, use a sharp knife to separate the kernels from the cobs. Measure out 1 cup of kernels.
You could also cook the corn in the microwave or an electric pressure cooker. For a smoky twist, grill or roast the corn instead.
Mince the green tops of the scallions, and chop the cilantro and parsley or basil.
Step 2 – Make the Dressing and Mix the Veggies
Add the garlic, lime juice, 1/8 teaspoon salt, and 1/4 teaspoon black pepper to a small bowl. Slowly drizzle in the oil, whisking constantly, until the dressing is emulsified. Set aside.
Ground cumin also makes a nice addition to the dressing, especially if you are using grilled corn. Just add 1/4 teaspoon of cumin with the salt and pepper before you whisk to combine.
Combine the black beans, chickpeas, corn, red onion, red bell pepper, celery, carrots, pico de gallo, scallions, cilantro, parsley or basil, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large mixing bowl. Using a rubber spatula, fold the ingredients together until well-combined.
With a quick change to the prep, this recipe can also be served as a dip with tortilla chips.
If you are serving this salad as a dip, add the chickpeas and black beans to a food processor or blender and pulse, or use a potato masher in a large mixing bowl, to create a chunky paste. Stir or blend in the dressing, and then fold in the remaining ingredients before seasoning to taste and refrigerating.
Step 3 – Toss, Chill, and Serve
Pour the garlic-lime dressing over the veggies and toss all of the ingredients together to completely and evenly coat with the dressing. Season to taste with additional salt and pepper if necessary.
Cover the bowl with plastic wrap or transfer to a large container with a lid. Chill in the fridge for at least 2 hours so the flavors can meld. Serve from a large salad bowl or portion in individual bowls or plates. Store any leftovers in an airtight container in the fridge for 3 to 5 days.
The Star of the Show
If it’s been a challenge for you to find appealing meat-free options for summertime meals like cookouts and picnics, the bright flavors and crunchy textures in this hearty chickpea and veggie salad are sure to satisfy.
Although this salad makes a super side dish – or a dip! – it had more than enough substance to masquerade as the main course.
Black beans and chickpeas are celebrated for their high levels of protein, fiber, vitamins, and minerals. In combination, they make this vegan medley one heck of an enticing entree.
Will you grab a fork and dig right in or mash the legumes and serve this as a dip? It’s also sensational alongside chipotle lime salmon or our jalapeno-lime marinated chicken. Share your serving ideas in the comments below! And don’t forget to give this recipe a five-star rating if you loved it.
Can’t get enough creamy black beans? Try these recipes that feature the earthy legume next:
Photos by Fanny Slater, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published by Jennifer Swartvagher on July 10, 2015. Last updated on August 31, 2022.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Fanny Slater
Fanny Slater is a home-taught food enthusiast based in Wilmington, North Carolina who won the “Rachael Ray Show” Great American Cookbook Competition in 2014, and published her cookbook “Orange, Lavender & Figs” in 2016. Fanny is a food and beverage writer, recipe developer, and social media influencer. She was a co-host on the Food Network series “Kitchen Sink,” was featured on Cooking Channel’s longtime popular series “The Best Thing I Ever Ate,” and continues to appear regularly on the “Rachael Ray Show.”