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Ingredients
Scale
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup frozen fire-roasted corn, thawed
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, finely diced
- 1 jalapeno, finely diced (optional)
- 1/4 cup cilantro, minced
- 1 avocado, cubed
- Zest of 1 lime
- Juice of 2 limes (or 1/4 cup lime juice)
- 2 tbsp extra virgin olive oil (optional)
- 1 tbsp maple syrup
- 1 large clove garlic, crushed (or 1 tsp garlic powder)
- 1/2 tsp cumin
- 1 tsp chili powder (or Tajin)
- 1 tsp smoked paprika
- 1/4 tsp salt
Instructions
- In a medium mixing bowl, combine chickpeas, black beans, corn, tomatoes, onion, and cilantro.
- In a separate bowl, whisk lime zest, lime juice, olive oil, maple syrup, garlic, cumin, chili powder, smoked paprika, and salt.
- Pour dressing over the bean mixture and toss gently to coat.
- Refrigerate for at least an hour to enhance flavors.
- Mix in avocado just before serving.
Notes
Rinse beans to remove excess sodium.
Chill the salad to allow flavors to infuse.
Customize with your favorite ingredients like bell peppers.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Southwestern
Nutrition
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg