Salads

Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn

Servings

Approximately 8 cups

Prep time

20 mins

Cooking time

2 hours

Craving a fresh, colorful, and protein-packed salad that’s bursting with flavor? Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn is your new go-to! đŸŒœđŸŒ¶ïžđŸ‹

Why You’ll Love It:
This vibrant salad is the perfect combination of crunchy, sweet, and savory. The earthy chickpeas and hearty black beans team up with crisp bell peppers, sweet corn, and a zesty dressing that’ll have your taste buds dancing. It’s a nutrient-packed powerhouse that’s light, satisfying, and absolutely delicious – perfect for lunch, dinner, or as a crowd-pleasing side dish!

A Colorful Flavor Explosion:
Every bite of this salad delivers a pop of freshness, with the sweetness of corn and bell peppers complementing the richness of beans. The mix of textures – from the creamy beans to the crunch of veggies – keeps each forkful exciting and satisfying. Toss in a zesty lime dressing, and you’ve got a salad that’s bursting with vibrant flavors in every bite!

Packed with Protein & Nutrients:
Chickpeas and black beans are full of plant-based protein, fiber, and iron, making this salad a filling and energizing option. The sweet corn adds a natural sweetness, while bell peppers bring in vitamin C and antioxidants. This salad isn’t just tasty – it’s a powerhouse of goodness!

Quick, Easy, & Versatile:
With just a few simple ingredients and minimal prep, this salad comes together in no time! It’s a perfect meal prep option for busy weeks, and can easily be customized to suit your tastes. Add some avocado, toss in some grilled chicken, or spice it up with some jalapeños – the options are endless!

Perfect for Any Occasion:
Whether you’re serving it at a BBQ, packing it for lunch, or enjoying it as a light dinner, this Chickpea and Black Bean Salad is perfect for any occasion. It’s bright, refreshing, and incredibly satisfying, making it a crowd favorite every time!

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Ingredients

  • 2 large cloves garlic, minced

  • 4 tablespoons fresh lime juice (about 2 limes)

  • 1 1/8 teaspoons coarse salt, divided, plus more to taste

  • 3/4 teaspoon freshly cracked black pepper, divided, plus more to taste

  • 1/4 cup extra virgin olive oil

  • 1 15-ounce can black beans, rinsed and drained

  • 1 15-ounce can chickpeas, rinsed and drained

  • 1 cup steamed fresh corn kernels (from 1-2 cobs)

  • 1/2 cup diced red onion (about 1 small)

  • 1 cup diced red bell pepper (about 2 medium)

  • 1 cup diced celery (about 2 medium stalks)

  • 1 cup diced carrots (about 2 medium)

  • 1/2 cup pico de gallo (or 1/2 cup diced tomatoes)

  • 1/4 cup minced scallions, green tops only

  • 1/4 cup fresh chopped cilantro 

  • 1/4 cup fresh chopped parsley or basil

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Directions

  • In a small bowl, add the garlic, lime juice, and 1/8 teaspoon salt and 1/4 teaspoon black pepper. Slowly drizzle in the oil, whisking as you pour, until the dressing is emulsified. Set aside.
  • In a large mixing bowl, add the black beans, chickpeas, corn, red onion, red bell pepper, celery, carrots, pico de gallo or tomatoes, scallions, cilantro, parsley or basil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss until well-combined.
  • Add the garlic-lime dressing and toss to coat. Season to taste with additional salt and pepper.
  • Wrap tightly with plastic or place a lid on top. Chill in the fridge for at least 2 hours before serving. Store leftovers in an airtight container in the fridge for 3-5 days.

If you’re ready to enjoy a salad that’s fresh, flavorful, and packed with protein, Chickpea and Black Bean Salad with Bell Peppers and Sweet Corn is the way to go. Refreshing, filling, and absolutely delicious – what more could you want? đŸ˜‹đŸŒ±đŸŒŸ