I put together a Southwest Chickpea Black Bean Salad in just 15 minutes with a chili lime vinaigrette and share simple tips to prep it ahead for the week.

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I love recipes that look simple but surprise you, and this one does. I call it my Southwest Chickpea Black Bean Salad because pantry staples like chickpeas and black beans turn into something electric in minutes.

It began as a late night throw-together that tasted way too good to be true, you know the kind that makes you raid the fridge again. It’s bright, punchy and has a little bite that makes you stop and ask what happened to plain old salad.

Some friends just call it a Bean And Chickpea Salad, either way it disappears fast.

Ingredients

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Chickpeas add creamy texture and plant protein, lots of fiber that fills you up.
Black beans give earthy flavor, more protein and fiber plus good slow carbs.
Corn brings sweet pop and crunch, adds some carbs and bright color.
Avocado adds creaminess and healthy fat, makes the salad feel rich.
Fresh lime juice gives tangy brightness, balances richness and wakes up flavors.
Cilantro brings herbaceous zip and freshness, some folks love it some hate it.
Red bell pepper gives crisp crunch, sweet notes and eye catching red color.
Olive oil ties dressing together, adds healthy fat and smooth mouthfeel.

Ingredient Quantities

1 (15 oz) can chickpeas, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 cup corn, canned (drained) or frozen and thawed

1 red bell pepper, seeded and diced (about 1 cup)

1 cup cherry tomatoes, halved or 2 medium tomatoes diced

1/3 cup red onion, finely chopped

2 scallions, thinly sliced

1/2 cup fresh cilantro, chopped

1-2 ripe avocados, diced (optional)

3 tbsp extra virgin olive oil

3 tbsp fresh lime juice (about 2 limes)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp honey or agave

1 clove garlic, minced

1 small jalapeño, seeded and minced (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

How to Make this

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1. Drain and rinse the 15 oz cans of chickpeas and black beans, drain the corn (or thaw frozen and pat dry), then transfer everything to a large bowl.

2. Seed and dice the red bell pepper, halve the cherry tomatoes (or dice 2 medium tomatoes), finely chop 1/3 cup red onion, thinly slice 2 scallions, chop 1/2 cup cilantro, mince 1 clove garlic and 1 small jalapeño if using. Dice 1 to 2 ripe avocados and set aside in a small bowl with a squeeze of lime if you plan to add them.

3. Make the chili lime vinaigrette: in a small bowl whisk together 3 tbsp extra virgin olive oil, 3 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp honey or agave, the minced garlic, minced jalapeño if using, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust salt or lime to your liking.

4. Add the bell pepper, tomatoes, red onion, scallions, cilantro and corn to the bowl with the beans and chickpeas.

5. Pour the vinaigrette over the salad and toss gently to combine so everything is coated. If you want a creamier texture, mash a few chickpeas against the side of the bowl with a fork while tossing.

6. Let the salad sit 5 to 10 minutes at room temp so the flavors meld, or chill for 30 minutes for a colder salad.

7. Fold in the diced avocado just before serving so it doesnt brown, or serve avocado on the side if you prefer.

8. Taste again and adjust seasoning with more salt, pepper or lime juice if needed. Serve with tortilla chips, over greens, or as a filling for tacos or bowls.

9. Store leftovers in an airtight container in the fridge up to 4 days if you leave out avocado, or up to 1 day if avocado is mixed in.

Equipment Needed

1. Large mixing bowl: for the beans, veggies and dressing
2. Can opener: to open the chickpea and black bean cans
3. Colander or fine mesh sieve: to drain and rinse beans and corn
4. Cutting board: for peppers, tomatoes, onion, cilantro and avocado
5. Chef’s knife (plus a small paring knife if you like): for chopping and dicing
6. Measuring spoons and a tablespoon or small measuring cup: for oil, lime, spices and honey
7. Small bowl or mason jar with a whisk or fork: to mix the chili lime vinaigrette
8. Large spoon or silicone spatula: to toss the salad and mash a few chickpeas if you want it creamier
9. Airtight container: to store leftovers (keep avocado separate if you want it to last)

FAQ

Q: Can I make this salad ahead of time? A: Yes, you can. The flavors actually get better after an hour or two, but for best crunch make it up to 24 hours ahead and add the avocado right before serving. Stored in an airtight container it will keep 3 to 4 days but the veggies will soften after the first day.

Q: How do I keep the avocado from turning brown? A: Toss the diced avocado with a little extra lime juice or leave the pit in the bowl until serving, and add the avocado at the last minute. Lime helps slow browning but wont stop it forever, so serve soon after adding.

Q: Can I use fresh corn instead of canned or frozen? A: Totally. Fresh corn is great, just cut it off the cob and use raw or lightly char/grill it for extra sweetness and smokey flavor. If it was frozen cook it briefly and let it cool before mixing.

Q: Is this salad vegan? A: It can be. Swap the honey for agave or maple syrup and everything else is plant based, so its easy to keep vegan friendly.

Q: How do I change the heat level? A: The recipe is mild if you leave out the jalapeño seeds. Remove seeds and membranes for mild, keep some seeds for medium, or add a pinch of cayenne or a chipotle pepper if you want it spicy. Taste as you go.

Q: Why should I rinse the canned beans and chickpeas? A: Rinsing removes excess salt and the canning liquid that can be a bit metallic or starchy, it also helps the beans absorb the dressing better. Drain well so the salad wont get watery.

Southwest Chickpea Black Bean Salad Recipe Substitutions and Variations

Chickpeas
- Cannellini or navy beans, milder and creamy, swap 1 for 1
- Cooked brown or green lentils, earthier texture that still holds up
- Edamame (shelled), for extra protein and a bright green pop
Black beans
- Pinto beans, similar texture and flavor, great if you like a softer bite
- Kidney beans, meatier and slightly firmer
- Cooked black-eyed peas, a bit sweeter but still works well
Corn
- Fresh grilled or roasted corn, for a smoky charred note
- Frozen sweet corn, thawed, nearly identical and super convenient
- Fire roasted canned corn, if you want a smokier pantry option
Avocado (optional)
- Mango, diced, for a sweet creamy contrast if you dont want avocado
- Mashed white beans or hummus, for creamy body without the fat
- Greek yogurt (or dairy free yogurt), a tangy creamy swap that holds up

Pro Tips

1) Pat the beans and corn really dry with paper towels before dressing them, otherwise the salad gets watery and the vinaigrette wont cling. If the beans are straight from the fridge let them warm up a bit first, they soak up flavor better at room temp.

2) Toast the chili powder and cumin in a dry skillet for about 30 seconds to wake up their flavor, or add a tiny pinch of smoked paprika for a deeper smoky note. A splash of apple cider vinegar can help if the lime isnt bright enough.

3) For creamier texture mash a few chickpeas against the bowl while you toss, and only fold in avocado at the last second so it stays green. If you want avocado but worry about browning try tossing the avocado with a little extra lime first.

4) You can make the bean mix a day ahead but keep the dressing separate if you prefer firmer beans. Chill it, then take it out 10 minutes before serving so the flavors come alive, and always taste again for salt and lime right before you serve.

Southwest Chickpea Black Bean Salad Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I put together a Southwest Chickpea Black Bean Salad in just 15 minutes with a chili lime vinaigrette and share simple tips to prep it ahead for the week.

Servings

servings

Calories

271

kcal

Equipment: 1. Large mixing bowl: for the beans, veggies and dressing
2. Can opener: to open the chickpea and black bean cans
3. Colander or fine mesh sieve: to drain and rinse beans and corn
4. Cutting board: for peppers, tomatoes, onion, cilantro and avocado
5. Chef’s knife (plus a small paring knife if you like): for chopping and dicing
6. Measuring spoons and a tablespoon or small measuring cup: for oil, lime, spices and honey
7. Small bowl or mason jar with a whisk or fork: to mix the chili lime vinaigrette
8. Large spoon or silicone spatula: to toss the salad and mash a few chickpeas if you want it creamier
9. Airtight container: to store leftovers (keep avocado separate if you want it to last)

Ingredients

1 (15 oz) can chickpeas, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 cup corn, canned (drained) or frozen and thawed
1 red bell pepper, seeded and diced (about 1 cup)
1 cup cherry tomatoes, halved or 2 medium tomatoes diced
1/3 cup red onion, finely chopped
2 scallions, thinly sliced
1/2 cup fresh cilantro, chopped
1-2 ripe avocados, diced (optional)
3 tbsp extra virgin olive oil
3 tbsp fresh lime juice (about 2 limes)
1 tsp chili powder
1/2 tsp ground cumin
1 tsp honey or agave
1 clove garlic, minced
1 small jalapeño, seeded and minced (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper

Directions

Drain and rinse the 15 oz cans of chickpeas and black beans, drain the corn (or thaw frozen and pat dry), then transfer everything to a large bowl.
Seed and dice the red bell pepper, halve the cherry tomatoes (or dice 2 medium tomatoes), finely chop 1/3 cup red onion, thinly slice 2 scallions, chop 1/2 cup cilantro, mince 1 clove garlic and 1 small jalapeño if using. Dice 1 to 2 ripe avocados and set aside in a small bowl with a squeeze of lime if you plan to add them.
Make the chili lime vinaigrette: in a small bowl whisk together 3 tbsp extra virgin olive oil, 3 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1 tsp honey or agave, the minced garlic, minced jalapeño if using, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust salt or lime to your liking.
Add the bell pepper, tomatoes, red onion, scallions, cilantro and corn to the bowl with the beans and chickpeas.
Pour the vinaigrette over the salad and toss gently to combine so everything is coated. If you want a creamier texture, mash a few chickpeas against the side of the bowl with a fork while tossing.
Let the salad sit 5 to 10 minutes at room temp so the flavors meld, or chill for 30 minutes for a colder salad.
Fold in the diced avocado just before serving so it doesnt brown, or serve avocado on the side if you prefer.
Taste again and adjust seasoning with more salt, pepper or lime juice if needed. Serve with tortilla chips, over greens, or as a filling for tacos or bowls.
Store leftovers in an airtight container in the fridge up to 4 days if you leave out avocado, or up to 1 day if avocado is mixed in.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.