Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn

When I host a barbecue, I like to serve something different than the typical potato and pasta salads.

Vertical image of a white bowl filled with an assorted bean and vegetable mixture.

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.

Vertical top-down image of a white bowl filled with a colorful mixed vegetable salad on a blue napkin.

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 sweet summertime corn, 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.

Vertical top-down image of a white plate with salmon on top of chopped mixed vegetables.

And it’s so easy to make, especially when you’re using canned options!

Vertical close-up image of a white bowl filled with an assorted vegetable mixture.

You’ll be the star of your next cookout if you bring a big bowlful of this delectable side dish to share.

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Horizontal top-down image of a white bowl filled with a colorful mixed vegetable salad on a blue napkin.

Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn

  • Author: Fanny Slater
  • Total Time: 2 hours, 20 minutes
  • Yield: Approximately 8 cups 1x


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


  1. In a small bowl, add the garlic, lime juice, and 1/8 teaspoon salt and 1/4 teaspoon black pepper. Slowly drizzle in the oil, whisking as you pour, until the dressing is emulsified. Set aside.
  2. 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.
  3. Add the garlic-lime dressing and toss to coat. Season to taste with additional salt and pepper.
  4. 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.

Horizontal image of diced assorted raw vegetables and beans in bowls.

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.

Horizontal image of removing kernels from the cob.

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.

Dice the onion, bell pepper, and celery. Peel and dice the carrots. Measure the pico de gallo, or dice the tomatoes if using 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.

Horizontal image of whisking a yellow vinaigrette in a metal bowl with seasonings on the side.

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.

Horizontal image of assorted diced vegetables all in one bowl.

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.

Horizontal image of mixing together an assortment of chopped vegetables in a metal bowl using a blue spatula.

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.

Horizontal top-down image of a white bowl filled with a colorful mixed vegetable salad on a blue napkin.

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.”

28 thoughts on “Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn”

  1. This looks good and all — but if I go to a BBQ and the host announces that potato salad has not been made because it’s too typical, I would be so disappointed!! Beans are good and all, but in no way do they replace potatoes!

    • I would never replace potato salad, but it is always good to have different options when it comes to side dishes.

  2. I love having a wide variety of side dishes available, so I can sample them all. Chick peas are one of my favorites, but I can’t have black beans, so I would probably chop the red peppers into larger pieces, and add in some black olives. For some reason that sounds like a good flavor combination to me. These days, so many people are non-meat eaters, that it’s good to have a few dishes they can enjoy.

    • I regularly eat chickpeas with black olives, and I can confirm they’re absolutely delicious together. Haven’t tried it with red pepper, but I think that would make an excellent addition as well. And I agree, it’s always awesome to have plenty of non-meat options for side dishes!

  3. Potato salad has never been very common in my grill parties, but this could fit pretty easily in. It’s also always nice to get more vegan friendly BBQ dishes, it’s hard to come up with good options for those not wanting meat. More than that, I’m gonna pick this up for that dipping tip! I’m so sick of salsa all the time, beans have way more substance and are at least filling. Maybe a bit of sour cream as a companion to bring that softness and variety.

  4. Alright this is going to be easy. I always have most of these ingredients on hand. The only think I would’t do is the corn. Cold or hot I’m going to enjoy this one. A meal could be this with a huge salad. Maybe put this mixture in a wrap with some greens and avocado or guacamole. It would also be great to just keep in the fridge for a snack in between meals.

  5. I love both chickpeas and black beans, but I never thought to mix them in a salad. This sounds like a wonderful idea. Especially after a summer workout, for the protein boost! I will definitely enjoy making and eating this dish.

    Ahh Why didn’t I think of that!
    I have been making a similar salad for a few years but with navy.
    Black beans would really make this tasty! I love them too.
    Thanks Jennifer!

  7. This sounds absolutely delicious! Chickpeas and black beans are two ingredients I’m always putting on my leafy salads. This sounds like a really nice variation on flavors I already incorporate into a lot of my cooking. I’m looking forward to giving this a try sometime.

  8. I love chickpeas as well as black beans. Although I eat meat, I sometimes tend to forget my vegetarian friends. Finding good, meatless recipes comes in handy for them as well as myself when I want a meatless dish as well.

  9. This bean salad looks so good! I love chickpeas, but I haven’t found many ways to eat them. I usually just have them with salt and pepper, or sprinkled over a green salad with ranch dressing. It’s nice to see such a beautiful dish, that is sure to taste as good as it looks. I can’t wait to try this.

  10. Such a simple recipe, I can almost try it out with my ‘eyes closed’ 😉 .Add a drizzle of honey and mustard or mayonnaise and am a happy soul 🙂 . I was never an ardent fan of black beans back in the day but that changed in a heart-beat, when my aunt decided to cook some amazing stew with black beans in the mix…all my reservations flew away like a butterfly. Looking forward to trying out this particular recipe here 🙂

  11. That dish really does make a change from the boring old pasta salads and I’m sure that this would be a great addition to any BBQ menu – particularly if you have vegetarian guests who are likely to be bored to tears with the usual array of meatless dishes.

  12. This is actually making my mouth water! I love the idea of chickpeas, but I’ve always found them just a little bit too, almost coarse, in texture, I guess? And hey! Potato salad never hurt anyone! I think I’ll make this with some baked baby potato salad too!

  13. This is great recipe but personally I prefer my beans to be hot rather than chilled. But then again, I am the kind of person who can eat this whole thing as a meal in itself! And I think some finely chopped tomatoes would make a nice addition to the recipe too.

  14. One of my closest friends is a new pescatarian, but she tends to rely heavily on vegetarian meals. She has to make a lot of her meals on her own separate from the rest of her family’s meals. As we both enjoy chickpeas (especially with falafel), I think I might have to make this recipe for her. Thank you so much!

  15. I love having a lot of side dishes! I’m also vegetarian, so such a dish is a great idea, and also a tasty way to get a good serving of protein, which is generally a pain to get into a vegetarian diet. I love chickpeas and beans, and so does the rest of my family, so I think I’ll try this recipe out pretty soon. Thanks!

  16. I, for one, have no problem replacing potato salad! But, even without replacing it for the sake of guests, it can’t hurt to add a less starchy, mayo-y option. I love me my chickpeas and beans, when they are well dressed up. My problem is, for these two foods in particular, I often find them too bland- my palate is one that enjoys a ridiculous amount of flavor in one bite! I look forward to tasting this one!

  17. I had no idea that you can make a salad out of black bean. Need to try making this – it seems like a perfect dish to surprise your vegetarian friends with! It seems like even I will be able to prepare it 😉

  18. I love the recipe so much but i’m allergic to black beans. Can i still do without it? Or what other alternatives are there so that i can replace it?

  19. All I can say is YUUUUUMMMMYYY! What an amazing recipe! I can’t wait to try it, and it looks like it is so easy to make. In addition, most of the ingredients in the recipe are already part of all of our grocery lists. I think I could have this salad with just about every type of meal setting. The best part of this dish, is how healthy and nutritious it is. I’m definitely making it this weekend!

  20. I like both items, so this sounds really good to me. It also sounds perfect for those who don’t eat meat, since it has to be high in fiber and therefore quite filling.

    I hadn’t thought of this combination, but I believe I would enjoy it. It does look pretty too. I love serving food that presents well.

  21. I cant stress enough how much I enjoy chickpeas. My friends all think that you have to be vegetarian to enjoy these little bites of deliciousness. One of my favorite ways of preparing these are simply to wash straight out of the can and place in a baking sheet to crisp. I am always seeking out more variations of cooking these. I saw this recipe last night and I have decided to try it for my BBQ tonight.

    Might I add that these were a huge hit? Thank you so much Jennifer! I was a bit worried that it would be neglected since most of my friends are full time carnivores!

    This recipe shall be saved under my recipes list from now on,
    Thank you,

  22. Oooh, this definitely sounds like something I would enjoy and I’m going to copy it down so I can try it.

    Would you happen to have the nutritional information for this recipe? Particularly the calorie count and sodium content? I’ve tried to be more aware of these things recently. I can tell this is healthy, per se, and I could add up the calories myself, but the sodium and other nutritional information is a little harder to do.

    I’ve always liked things like this but usually end up skipping it because of the high calorie counts of both garbanzos and black beans, but maybe it will surprise me and not be so high. In any case, it looks great and I’ll be making it. 🙂

  23. This looks delicious, plus it’s quick and easy to make. It would be nice served out of a bowl of kale leaves and with a side of pita bread. I could see it as having a lot of uses, like as part of a main dish with a bowl of rice or some rotini pasta, or even mixed into plain hummus. If you wanted it spicier, it would be easy to add some jalapenos or habanero peppers, or even a sprinkle or two of chili powder. Thank you for sharing this!

  24. Have any of you thought about making the recipe and trying it, then post a comment?
    It is bizarre to me that you post before trying.
    Get a life


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