Rich in plant based protein from the beans and chickpeas, this summer salad is a perfect side dish for a barbeque or picnic. It uses staple pantry ingredients and and easy, zesty dressing that can be used on salad greens as well.  It is also a perfect main dish for vegetarians or vegans.  

Yield
6 Servings
Preparation time
20 minutes
Cooking time
0 minutes
Total time
20 minutes
Ingredients
1 can chickpeas, drained and rinsed (15 ounce can)
1 can black beans, drained and rinsed (15 ounce can)
1 C frozen fire roasted corn (thawed)
1 C cherry tomatoes (halved)
1/2 red onion, diced small
1 jalapeno (finely diced, optional)
1 C cilantro, finely chopped
1 avocado, diced (peeled and pit removed)
1 lime (zest )
2 limes, juiced
2 Tbsp olive oil
1 Tbsp maple syrup
1 clv garlic (peeled and crushed or minced)
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
1/4 tsp salt
Instructions

1. In a medium bowl, combine beans, corn, tomatoes, red onion, and cilantro. 

2. In a separate bowl, combine lime zest, lime juice, oil. maple syrup, and remaining seasonings. Whisk the vinaigrette together. Pour dressing over beans and gently toss everything together to coat.

3. Place salad into the refrigerator to chill at least an hour before serving. When ready to serve, mix in your avocado and make sure to toss again. 

Source

https://plantbasedrdblog.com/2020/09/chili-lime-bean-salad/