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

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App

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)