Description
A fresh and colorful chopped salad loaded with crunchy vegetables, hearty beans, and a zesty lime dressing for a refreshing and satisfying meal.
Ingredients
- Cooked chickpeas 2 cups drained and rinsed
- Cooked black beans 2 cups drained and rinsed
- Cherry tomatoes 1 cup halved
- Cucumber 1 cup diced
- Red bell pepper 1 diced
- Yellow bell pepper 1 diced
- Corn kernels 1 cup
- Red onion 1/2 finely chopped
- Fresh parsley 1/2 cup chopped
- Olive oil 1/4 cup
- Fresh lime juice 3 tablespoons
- Apple cider vinegar 1 tablespoon
- Honey or maple syrup 1 teaspoon
- Garlic powder 1/2 teaspoon
- Ground cumin 1/2 teaspoon
- Sea salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
Instructions
- In a large bowl, combine chickpeas, black beans, tomatoes, cucumber, bell peppers, corn, red onion, and parsley.
- In a small bowl, whisk olive oil, lime juice, apple cider vinegar, honey or maple syrup, garlic powder, cumin, salt, and pepper.
- Pour dressing over salad and toss well to coat evenly.
- Cover and refrigerate for at least 30 minutes to allow flavors to blend.
- Toss again before serving and serve chilled.
Notes
- Add avocado just before serving to prevent browning.
- Substitute beans with your preferred variety.
- Adjust seasoning to taste.
- Best enjoyed fresh but stores up to 3 days refrigerated.
- Stir before serving as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
