Best Chickpea Jalapeño Salad

Ingredients

19 oz black beans, rinsed and drained

19 oz kidney beans rinsed and drained

19 oz chickpeas, rinsed and drained

1 tomato, chopped

1 red pepper, chopped

1 jalapeno pepper, seeded and finely chopped (optional)

2 green onions, chopped

1 avocado, peeled and chopped

Vinaigrette

1 tsp lime zest

1/4 cup lime juice

1/4 cup canola oil

2 cloves garlic, minced

1/4 tsp salt

1/4 tsp ground black pepper

Directions

In a bowl, combine beans, chickpeas, tomatoes, red pepper, jalapenos, onions and avocado.
To make vinaigrette: In a separate bowl, whisk together lime zest, lime juice, canola oil, garlic, salt and pepper. Add vinaigrette to salad and toss to combine. Refrigerate for at least 1 hour to allow flavors to develop.
Yield: 8 cups (2 L)

Never Lose Track of Your Favorite Recipes.