Southwest Chickpea Black Bean Salad Recipe

Experience a refreshing burst of flavor with this vibrant chili lime bean salad. Black beans and chickpeas mingle with corn, red bell pepper, grape tomatoes, and red onion, with a touch of jalapeno. A lime dressing of olive oil, chili, and cumin ties the medley together into a healthy feast.

Today I decided to try making my favorite Southwest Chickpea Black Bean Salad that I often whip up for a quick lunch or dinner. This hearty bean salad is cholesterol free and packed with fiber and plant protein to keep you energized.

I start with one can of black beans and one can of chickpeas that are drained and rinsed, then add one cup of corn kernels and a diced red bell pepper to bring in some color. I also mix in a finely chopped red onion, one or two minced jalapeno peppers for a kick, and a cup of halved grape tomatoes.

I toss it all together with the juice of two limes, two tablespoons of olive oil, chili powder and ground cumin along with salt and pepper to taste. I love how simple and nutritious this salad is even if you serve it as a side dish or a main meal.

Why I Like this Recipe

I like this recipe because:
1. I love how quick and easy it is to throw together, which makes it perfect for busy days.
2. I really appreciate the mix of textures and flavors from the beans, corn, and veggies that makes every bite interesting.
3. I enjoy that the zesty lime dressing really brings everything together and gives it a unique kick.

It only takes a few minutes and some basic ingredients to make this chili lime bean salad. The fresh flavors of the black beans, chickpeas, and veggies just mix together so well that it always surprises me with its simple but awesome taste. It works great as a side or even a light main dish when I’m in the mood for something quick and tasty.

Ingredients

• Black beans: Packed with protein and fiber, they’re hearty and great for digestion.
• Chickpeas: Loaded with nutrients and fiber, they add substance and a mild nutty flavor.
• Red bell pepper: Crisp, full of vitamins, and offers a refreshing, slight natural sweetness.
• Jalapeno peppers: Bring a burst of heat and spice, perfect for balancing flavors if you like a kick.
• Lime juice: Zesty and tangy, it brightens the salad with a dose of vitamin C.
• Corn kernels: Sweet and crunchy, adding natural carbohydrates and extra brightness.
• Cilantro: A fresh herb that gives a vibrant color and an herbal, citrus-like twist.

Ingredient Quantities

• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup corn kernels (fresh or thawed if frozen)
• 1 red bell pepper, diced
• 1 medium red onion, finely chopped
• 1 to 2 jalapeno peppers, seeded and minced (use less if you dont like too much heat)
• 1 cup grape tomatoes, halved
• 1/4 cup fresh cilantro, roughly chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

How to Make this

1. In a big bowl, toss together the drained black beans, chickpeas, corn kernels, diced red bell pepper, chopped red onion, minced jalapenos, halved grape tomatoes, and roughly chopped cilantro.

2. Squeeze the juice of two limes into a small bowl.

3. Add the olive oil, chili powder, ground cumin, and a pinch of salt and pepper to the lime juice.

4. Whisk the dressing really well until it looks smooth.

5. Pour the dressing over your salad mixture.

6. Gently toss everything so that all the ingredients get coated evenly.

7. Let it sit at room temperature for about 10 minutes, so the flavors can mix; if you have time, chill it for an extra refreshing taste.

8. Taste it and adjust the salt, pepper, or lime juice if needed before serving. Enjoy your Southwest Chickpea Black Bean Salad as a side or a light main dish!

Equipment Needed

1. Large mixing bowl for tossing all the ingredients together
2. Small bowl for combining the lime juice and seasonings
3. Whisk for blending the dressing until smooth
4. Knife for dicing the red bell pepper, chopping the red onion and cilantro, and mincing the jalapenos
5. Cutting board to use with the knife while prepping the vegetables
6. Measuring spoons for the chili powder and cumin
7. Citrus juicer or your hands for squeezing the lime juice

FAQ

Southwest Chickpea Black Bean Salad Recipe Substitutions and Variations

• Instead of black beans, you can try pinto or kidney beans which give a slightly different texture and flavor.
• If you don’t have chickpeas on hand, cannellini or white kidney beans work pretty well too.
• No fresh corn? Frozen kernels that’s been thawed or even canned sweetcorn (drained well) are good swaps.
• You can swap red bell pepper with yellow or orange ones for a sweeter note if you prefer.

Pro Tips

1. Try heating the olive oil and spices in a small pan for like 30 seconds before mixing with the lime juice. It really brings out a deeper flavor in the dressing.
2. Let the salad sit for a bit longer than the recipe says if you have time. Allowing it to rest for 15 minutes or so can help the flavors really blend together.
3. If you’re not a huge fan of spice, start with just one jalapeno and add more later if you feel like it. It saves you from that unexpected burn.
4. Always taste the dressing before you mix it in with the salad so you can adjust the salt and lime juice to your liking. Sometimes a little extra pinch really makes it pop.