Black Bean, Chickpea and Avocado Salad

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11 ratings

Serving Size: 1/6 of recipe
Makes: 6 servings

 Ingredients

500 ml

cooked black beans

2 cups

 

OR

1-540 ml can

canned black beans, rinsed and drained

1-19 fl oz can

500 ml

cooked chickpeas

2 cups

 

OR

1-540 ml can

canned chickpeas, rinsed and drained

1-19 fl oz can

2

tomatoes, chopped

2

1

red pepper, chopped

1

2

green onions, chopped

2

1

avocado, peeled and chopped

1

5 ml

lime rind

1 tsp

50 ml

lime juice

1/4 cup

50 ml

olive oil

1/4 cup

2

cloves garlic, minced

2

1

jalapeno pepper, seeded and finely chopped (optional)

1

 

salt and pepper to taste

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Directions

PLACE beans, chickpeas, tomatoes, red pepper, onions and avocado in a bowl.



WHISK dressing ingredients together in a separate bowl, and then mix with salad.



REFRIGERATE for 1 hour before eating.



Recipe from Canadian Living Magazine