Description
A vibrant, zesty salad combining protein-rich beans, colorful vegetables, and a bright chili-lime dressing. This quick, healthy dish is vegan, gluten-free, and perfect for any meal. The perfect blend of freshness and warmth, ideal for meal prep or a light lunch.
Ingredients
2 cups cooked black beans
2 cups cooked chickpeas
1 cup corn kernels (fresh, frozen, or canned)
1/2 cup red onion, finely chopped
1/2 cup bell pepper (any color), diced
1/4 cup jalapeño, minced
1/4 cup cilantro, chopped
1/4 cup parsley, chopped
Juice of 3 limes
2 tbsp olive oil
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp garlic powder
Salt to taste
Instructions
In a large bowl, combine black beans, chickpeas, corn, red onion, bell pepper, jalapeño, cilantro, and parsley.
In a small bowl, whisk together lime juice, olive oil, chili powder, cumin, garlic powder, and salt.
Pour dressing over the salad and toss until evenly coated.
Chill for 10–15 minutes before serving to allow flavors to meld.
Notes
Use low-sodium canned beans if preferred.
Add avocado (optional) for extra creaminess.
Store in an airtight container for 2–3 days.
Swap beans or add zucchini/tomatoes for variety.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg