Black Bean Chickpea Salad with Lime Vinaigrette
This Black Bean Chickpea Salad features a medley of black beans, chickpeas, avocado, and fresh vegetables tossed in a zesty lime vinaigrette.
Servings 12
Calories 269kcal
Ingredients
- 30 oz black beans 2 cans, drained and rinsed
- 15 oz chickpeas drained and rinsed
- ½ cup green pepper finely chopped
- ¼ cup sweet onion finely chopped
- ¼ cup fresh cilantro finely chopped
- 1 jalapeño seeded and finely chopped
- Mexican vinaigrette *recipe below
- 1 avocado chopped
- coarse salt to taste for garnish
Lime Vinaigrette:
- ½ cup extra virgin olive oil
- ⅓ cup fresh lime juice
- 1 tablespoon agave nectar can also use honey
- 1 garlic clove minced
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon pepper
Instructions
- Add all prepped salad ingredients into a large bowl.
- Whisk vinaigrette ingredients until well blended.
- Toss the beans, vegetables, and cilantro with vinaigrette and chill for an hour.
- Add chopped avocado right before serving and enjoy.
Notes
- Rinse the beans well. Be sure to drain and rinse the canned black beans and chickpeas thoroughly to improve the salad’s overall texture and remove excess sodium.
- Chop everything uniformly. The beauty of this bean salad is getting a bit of everything in every bite, so take your time chopping the veggies into uniform pieces about the same size as the beans.
- Prep ahead. The night before you serve the salad, you can toss all the ingredients together except for the avocado. Keep the salad covered in the fridge, and then gently toss in the avocado just before serving. If you're making this for meal prep, leave out the avocado until right before eating
Nutrition
Calories: 269kcal | Carbohydrates: 31g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 199mg | Potassium: 467mg | Fiber: 10g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 3mg