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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

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

  1. 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.
  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