Southwest Chickpea Salad

Ingredients

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 can (12 oz) yields or 211g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Lime juice

  Raw

  1 lime yields or 44g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ¼ tsp or 0.7g

• Salt

  Table

  ¼ tsp or 2g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

Directions

1. Drain and rinse the black beans and chickpeas. Halve the cherry tomatoes and chop the cilantro.
2. In a large bowl, combine the black beans, chickpeas, corn, and tomatoes.
3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and cilantro. Add to the salad and toss until combined.

Similar Foods

• Southwest Shrimp Salad
• Chickpea Quinoa Salad Salad
• Chickpea Salad
• Garbanzo Salad
• Chickpea Macaroni Salad
• Chickpea Salad Wraps