Chickpea and Black Bean Summer Salad
Prep time:
Total time:
Serves: 8-10 servings
- 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
- Add first 6 ingredients in a large bowl and mix together
- Add dressing ingredients in a small bowl or glass jar and mix together
- Add dressing to the salad and mix gently
- Refrigerate for 1 hour before serving
- Keeps in the fridge for 3-4 days
Recipe by Simple Local Life at https://www.simplelocallife.com/chickpea-and-black-bean-summer-salad/
3.5.3226