I’m excited to share my Chickpea Black Bean Corn Salad, ready in 15 minutes with a zesty chili lime vinaigrette and a pantry trick that keeps it vibrant through the week ahead.

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I love my Southwest Chickpea Black Bean Salad because it does the thing I actually want from a quick meal: bold but simple. Chickpeas and black beans give it real heft, and every bite snaps with bright flavor so you never get bored.

I threw it together on a weeknight and ended up eating it for days, which surprised me since I figured I’d tire of it fast. It feels like a clever shortcut to tasty food, not something trying too hard.

If you like salads that punch above their weight you’ll be curious to try this.

Ingredients

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Chickpeas: creamy, high in fiber and plant protein, filling and slightly nutty.
Black beans: protein rich, adds hearty texture, earthy taste, helps steady blood sugar.
Corn: sweet pop, gives carbs and crunch, brightens color and flavor.
Red bell pepper: sweet, crunchy, vitamin C boost, adds color and fresh bite.
Avocado: creamy healthy fat, makes it rich, keeps salad silky, very filling.
Cilantro: fresh herb, adds citrusy green lift, some people hate it tho.
Lime juice: tangy acid, balances richness, brightens flavors, adds a sour zip.
Olive oil: healthy monounsaturated fats, ties dressing together, adds smooth mouthfeel.

Ingredient Quantities

1 can (15 oz) chickpeas drained and rinsed

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

1 cup corn kernels (fresh or canned drained, or thawed frozen)

1 red bell pepper, seeded and diced

1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)

1/2 small red onion, finely diced

1 jalapeño, seeded and minced (optional)

1 ripe avocado, diced (add just before serving)

1/2 cup packed fresh cilantro, chopped

1/4 cup extra virgin olive oil

3 tablespoons fresh lime juice (about 2 limes)

1 tablespoon honey or agave nectar

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika (optional)

1 clove garlic, minced (or 1/2 tsp garlic powder)

1 teaspoon Dijon mustard (optional)

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

How to Make this

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1. Drain and rinse the chickpeas and black beans really well, then let them sit in the colander while you prep everything else.

2. Prep the veggies: drain corn if canned or thaw frozen, dice the red bell pepper, halve the cherry tomatoes (or dice 2 medium tomatoes), finely dice 1/2 small red onion, mince the seeded jalapeño if using, chop the cilantro, and cube the avocado but keep the avocado separate until serving.

3. In a small bowl or jar whisk together the dressing: extra virgin olive oil, fresh lime juice, honey or agave, chili powder, ground cumin, smoked paprika if using, minced garlic (or garlic powder), and the Dijon mustard if you want that extra tang. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. Transfer the chickpeas and black beans to a large mixing bowl, add the corn, red bell pepper, tomatoes, red onion, and jalapeño.

5. Pour most of the vinaigrette over the salad and toss gently to combine, using tongs or two large spoons so you don’t mash the beans.

6. Add the chopped cilantro and toss again, then give it a taste and adjust seasoning: more lime for brightness, more honey for sweetness, or more salt and pepper as needed.

7. If you’re prepping ahead, cover and chill for at least 15 minutes so the flavors meld, or store in the fridge for up to 3 to 4 days. The salad actually gets better after a few hours but the avocado will not hold up.

8. Just before serving fold in the diced avocado gently so it stays chunky and doesn’t turn to mush, and drizzle any remaining dressing you saved if it looks dry.

9. Serve chilled or at room temperature, with extra lime wedges and chopped cilantro on the side, and if you like it hotter leave some jalapeño seeds in or add a pinch more chili powder.

Equipment Needed

1. Colander or fine mesh sieve, to drain and chickpeas and beans
2. Large mixing bowl, for tossing the salad
3. Small bowl or jar and a whisk or fork, to mix the dressing
4. Measuring cups and spoons, for oil, lime juice and spices
5. Cutting board and a sharp chef’s knife, for pepper, tomatoes, onion, jalapeño, cilantro and avocado
6. Tongs or two large spoons, to toss gently without smashing the beans
7. Can opener, for the canned beans and corn
8. Citrus juicer or reamer (or even a fork), to get the most juice from the limes

FAQ

Can I make this salad ahead of time? Yes, make it up to a day ahead but leave the avocado out until right before serving. The beans and dressing get better with a bit of time, but the avocado will turn brown if mixed in too soon.

How long will leftovers keep? Store in an airtight container in the fridge for 3 to 4 days. Texture softens after a couple days and cilantro wilts, so try to eat it sooner rather than later.

Need to tame the spice, how do I do that? Remove the jalapeño seeds and white membrane or skip it totally. You can also add less jalapeño and leave extra hot sauce on the side for people who want heat.

Any easy swaps or diet changes? Sure, swap chickpeas for cannellini or pinto beans, use lemon instead of lime, and use agave or maple to keep it vegan. You can leave out the Dijon if you dont have it.

Can I use frozen or canned corn? Yes, canned or thawed frozen corn works fine, just drain it well. If you have fresh corn grill or roast it for extra smoky flavor, its worth the extra step.

How should I serve it? Eat it as a side with tacos or grilled meat, scoop it with tortilla chips, stuff it in a wrap, or pile it on top of greens or quinoa for a full meal. Add the diced avocado last so it looks fresh.

Southwest Chickpea Black Bean Salad Recipe Substitutions and Variations

Chickpeas:
- Cannellini or navy beans — creamier and milder, swap 1:1
- Cooked green or brown lentils — firmer, earthier flavor, great if you want less starch
- Edamame (shelled) — bright color and extra protein, use about the same volume
Black beans:
- Pinto beans — similar Southwest vibe, slightly softer
- Kidney beans — meatier bite, good if you like bigger beans
- Chickpeas — different texture but works fine in a pinch
Avocado:
- Mango (ripe, diced) — adds creaminess and sweetness instead of richness
- Cucumber (seeded, diced) — crunchy and refreshing, for a lighter salad
- Crumbled feta or cotija — gives creaminess plus salty tang if you dont want fruit
Cilantro:
- Flat-leaf parsley — fresh herby note without the cilantro taste
- Fresh basil — sweeter, try with mango or tomato for a summery twist
- Green onions (scallions) — mild oniony brightness, use both white and green parts

Pro Tips

1) Dry the beans well after rinsing, then pat them with paper towels or spin them in a salad spinner so the dressing actually sticks and the salad doesn’t get watery. If you want a bit of creaminess, mash about a cup of chickpeas lightly with a fork, but don’t overdo it or you’ll lose the bean texture.

2) Soften the raw red onion’s bite by tossing it with a pinch of salt and a splash of lime for 10 to 15 minutes before adding it. It mellows the sharpness and makes the salad taste brighter, plus it keeps the onion from stealing all the flavor.

3) Char the corn and red pepper in a hot skillet for a few minutes to add smoky depth, or roast them in the oven if you have time. Even a little char makes the whole salad feel less plain, and it plays really well with the cumin and smoked paprika.

4) Add the avocado at the very end and fold it in gently, use a little extra lime or reserved dressing to keep it from browning. Also, always taste and tweak at the end: more lime for brightness, a tiny pinch more salt, or a touch more sweet if it needs balance.

Southwest Chickpea Black Bean Salad Recipe

Recipe by Francis Mead

0.0 from 0 votes

I’m excited to share my Chickpea Black Bean Corn Salad, ready in 15 minutes with a zesty chili lime vinaigrette and a pantry trick that keeps it vibrant through the week ahead.

Servings

servings

Calories

297

kcal

Equipment: 1. Colander or fine mesh sieve, to drain and chickpeas and beans
2. Large mixing bowl, for tossing the salad
3. Small bowl or jar and a whisk or fork, to mix the dressing
4. Measuring cups and spoons, for oil, lime juice and spices
5. Cutting board and a sharp chef’s knife, for pepper, tomatoes, onion, jalapeño, cilantro and avocado
6. Tongs or two large spoons, to toss gently without smashing the beans
7. Can opener, for the canned beans and corn
8. Citrus juicer or reamer (or even a fork), to get the most juice from the limes

Ingredients

1 can (15 oz) chickpeas drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or canned drained, or thawed frozen)
1 red bell pepper, seeded and diced
1 cup cherry tomatoes, halved (or 2 medium tomatoes, diced)
1/2 small red onion, finely diced
1 jalapeño, seeded and minced (optional)
1 ripe avocado, diced (add just before serving)
1/2 cup packed fresh cilantro, chopped
1/4 cup extra virgin olive oil
3 tablespoons fresh lime juice (about 2 limes)
1 tablespoon honey or agave nectar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika (optional)
1 clove garlic, minced (or 1/2 tsp garlic powder)
1 teaspoon Dijon mustard (optional)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Directions

Drain and rinse the chickpeas and black beans really well, then let them sit in the colander while you prep everything else.
Prep the veggies: drain corn if canned or thaw frozen, dice the red bell pepper, halve the cherry tomatoes (or dice 2 medium tomatoes), finely dice 1/2 small red onion, mince the seeded jalapeño if using, chop the cilantro, and cube the avocado but keep the avocado separate until serving.
In a small bowl or jar whisk together the dressing: extra virgin olive oil, fresh lime juice, honey or agave, chili powder, ground cumin, smoked paprika if using, minced garlic (or garlic powder), and the Dijon mustard if you want that extra tang. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Transfer the chickpeas and black beans to a large mixing bowl, add the corn, red bell pepper, tomatoes, red onion, and jalapeño.
Pour most of the vinaigrette over the salad and toss gently to combine, using tongs or two large spoons so you don't mash the beans.
Add the chopped cilantro and toss again, then give it a taste and adjust seasoning: more lime for brightness, more honey for sweetness, or more salt and pepper as needed.
If you're prepping ahead, cover and chill for at least 15 minutes so the flavors meld, or store in the fridge for up to 3 to 4 days. The salad actually gets better after a few hours but the avocado will not hold up.
Just before serving fold in the diced avocado gently so it stays chunky and doesn't turn to mush, and drizzle any remaining dressing you saved if it looks dry.
Serve chilled or at room temperature, with extra lime wedges and chopped cilantro on the side, and if you like it hotter leave some jalapeño seeds in or add a pinch more chili powder.

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.