Chickpea and Black Bean Summer Salad

It’s soon summertime and the living should be easy…right? But darn it…all those kids, family, ME…are still hungry and need to eat EVERY…single…day! Ugh. I’ve mentioned before that one of the ways I handle meals during the summer, typically involve making a big salad on Saturday for the weekend and then just firing up the barbecue to finish the meal off. My potato salad is a frequent weekend recipe I use as well as the delicious and versatile, Chickpea and Black Bean Salad.

There are several things I love about this recipe, one is that it has a lot of pantry ingredients that you can keep stocked up on throughout the summer. Beans, chickpeas, corn, etc are great items to make sure you have on hand to throw together some easy meals. So then a quick trip to your local market to pick up the fresh ingredients and you are all set.

Another great feature of this recipe is that it is hearty and will last for several days in the fridge. Make a batch on a Sunday, fill up 3 or 4 glass jars and your lunches are ready for the week! Heading out for a picnic? This is such a great picnic salad to pack up and throw in your cooler or backpack. Invited to a potluck or barbecue? I guarantee people will be asking “Who made this salad???” Be ready to share the recipe. 🙂

This is a crowd pleaser, easy to pack, protein filled, good for several days…recipe…what more could you want! 😉

Chickpea and Black Bean Summer Salad
Prep time: 
Total time: 
Serves: 8-10 servings
Nice jar salad that will keep in the fridge for several days. Perfect for picnics, potlucks and barbecues.:)
  • 1- 19 ounce can of chickpeas, rinsed and drained
  • 1- 19 ounce can of black beans, rinsed and drained
  • 1- 341 ml can of corn, drained
  • 1 English Cucumber, chopped
  • 1 pint Cherry Tomatoes, cut in half
  • ½ Sweet or Red Onion, diced
  • ⅓ cup extra virgin Olive Oil
  • 4 Tablespoons Lime Juice
  • 1 Tablespoon Cilantro Paste or chopped fresh Cilantro * You can use Oregano as an option if you don't like Cilantro
  • 1 Tablespoon minced Garlic
  1. Add first 6 ingredients in a large bowl and mix together
  2. Add dressing ingredients in a small bowl or glass jar and mix together
  3. Add dressing to the salad and mix gently
  4. Refrigerate for 1 hour before serving
  5. Keeps in the fridge for 3-4 days


So next time you’re out shopping, pick up a can of chickpeas, black beans and corn and you’re on your way to making a delicious and colorful salad in no time at all. Summer meals should be easy…Chickpea and Black Bean Salad fits that bill perfectly…so you’ll have more time to hit the beach, jump in the lake or sit in the shade with your book and a glass of ice tea. Sounds good to me! 🙂

1 Comment

  1. I am so going to make this very soon. I just need to pick up couple things. Great option and I LOVE that you can make it ahead 🙂

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