Description
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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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