Southwest Chickpea Salad
A taste of the southwest for your summer gatherings.
Ingredients
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups frozen corn, thawed or 1 (15-ounce) can corn, drained and rinsed
- 1 pint cherry tomatoes, sliced in half
- 2 medium avocados, diced
- 1 (2.25-ounce) can sliced olives, drained
Dressing:
- Juice of one lime
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ cup fresh cilantro, chopped
- ¼ cup feta cheese, crumbled, for garnish (optional)
Directions
In a large bowl, combine black beans, chickpeas, corn, tomatoes, avocados and olives. In a small bowl, whisk the lime juice, olive oil, cumin, chili powder, salt and cilantro. Add the dressing to the salad and toss until combined. Garnish with feta cheese.