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Bird's-eye view of a salad with chickpeas, black beans, corn, cherry tomatoes, red onion, jalapeno, cilantro, and avocado, seasoned with chili powder, cumin, and smoked paprika.

Southwest Chickpea Black Bean Salad

Make-ahead Southwest chickpea black bean salad with fire roasted corn, avocado, and lime dressing. Ready in 10 minutes.
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Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Course Salad
Cuisine Southwest
Servings 6 servings

Ingredients
  

  • 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 one lime
  • 2 limes or 1/4 cup lime juice Juice of
  • 2 tbsp extra virgin olive oil (optional)
  • 1 tbsp maple syrup
  • 1 large clove of 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
 

  • Toss bean mixture:

    In a medium mixing bowl, toss together the beans, corn, tomatoes, red onion, and cilantro.

  • Whisk and pour dressing:

    In a separate cup or bowl, whisk together lime zest, lime juice, oil, maple syrup, and the remaining seasonings until well blended. Pour this dressing over the bean mixture and gently stir to coat evenly.

  • Chill then fold avocado:

    Refrigerate the salad for at least 1 hour before serving. Right before serving, fold in the cubed avocado and give it a final toss.
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