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Chickpea and Black Bean Salad


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  • Chili Lime Dressing:
  • Ingredients
  • 2 2cups cups(500 mL) (500 mL) chopped green beangreen beans
  • 1 1can (19 oz/540 ml) can (19 oz/540 ml)chickpeas
  • 1 1can (19 oz/540 ml) can (19 oz/540 ml)black beanblack beans
  • 1 1sweet red peppersweet red peppers, diced
  • 1 1cup cup(250 mL) (250 mL) corn kernels
  • 2 2green oniongreen onions, sliced
  • 1/4 1/4cup cup(50 mL) (50 mL) chopped fresh coriander
  • 1/4 1/4cup cup(50 mL) (50 mL) vegetable oil
  • 1 1tsp tsp(5 mL) (5 mL) grated lime rind
  • 3 3tbsp tbsp(45 mL) (45 mL) lime juice
  • 1-1/2 1-1/2tsp tsp(7 mL) (7 mL) chili powder
  • 1 1tsp tsp(5 mL) (5 mL) granulated sugar
  • 1/4 1/4tsp tsp(1 mL) (1 mL) salt


Servings 8


Step 1

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili Lime Dressing: Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat. (Make-ahead: Cover and refrigerate salad and beans separately for up to 24 hours.)

Add green beans and coriander; toss.


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