Name: Southwest Chickpea Black Bean Salad
Ingredients: 1, 15 oz can chickpeas, rinsed and drained; 1, 15 oz can black beans, rinsed and drained; 1 cup frozen fire roasted corn, thawed; 1 cup cherry tomatoes, halved; 1/2 small red onion, finely diced; 1 jalapeno, finely diced (optional); 1/4 cup cilantro, minced; 1 avocado, cubed; Zest of one lime; Juice of 2 limes or 1/4 cup lime juice; 2 tbsp extra virgin olive oil (optional); 1 tbsp maple syrup; 1 large clove of garlic, crushed or 1 tsp garlic powder; 1/2 tsp cumin; 1 tsp chili powder or Tajin; 1 tsp smoked paprika; 1/4 tsp salt

Ingredients

Salad Base

1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup frozen fire roasted corn, thawed
1 cup cherry tomatoes, halved
1/2 small red onion, finely diced
1 jalapeno, finely diced (optional)
1/4 cup cilantro, minced
1 avocado, cubed

Dressing

- Zest of one lime
- Juice of 2 limes or 1/4 cup lime juice
- 2 tbsp extra virgin olive oil (optional)
- 1 tbsp maple syrup
- 1 large clove of garlic, crushed or 1 tsp garlic powder
- 1/2 tsp cumin

1 tsp chili powder or Tajin
1 tsp smoked paprika
1/4 tsp salt

Cook Mode Prevent your screen from going dark

Instructions

In a medium mixing bowl, combine beans, corn, tomatoes, red onion, and cilantro.
In a separate cup or bowl combine lime zest, lime juice, oil, maple syrup, and remaining seasonings. Whisk the vinaigrette together and pour dressing over beans and gently toss everything together to coat.
Place beans in the fridge to chill for at least an hour before serving. When ready to serve, mix in your avocado and make sure to toss again, then enjoy!