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Crunchy Southwest Black Bean & Chickpea Fiesta Salad

Crunchy Southwest Black Bean & Chickpea Fiesta Salad

Need a salad that actually holds its own at a potluck? This Crunchy Southwest Black Bean & Chickpea Fiesta Salad shows up loaded with charred corn, three kinds of beans, and a zesty lime dressing that makes people ask for the recipe before they've even finished their plate.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 8
Course: chick peas salad recipe, chickpea salad recipes, DINNER, greek chickpea salad
Cuisine: American
Calories: 278
Ingredients Equipment Method Notes

Ingredients
  

  • For the Salad
  • 1 15 oz can black beans, rinsed and drained
  • 1 15 oz can chickpeas, rinsed and drained
  • 1 15 oz can pinto beans, rinsed and drained
  • 2 ears sweet corn shucked
  • 1 large red bell pepper diced
  • 1 1/2 cups diced English cucumber
  • 3 green onions sliced
  • 1 medium jalapeño seeds removed and finely minced
  • 1/2 cup chopped cilantro
  • Optional garnish: fresh cilantro and a dairy-free cotija-style cheese if you want that salty finish
  • For the Dressing
  • 1/4 cup avocado oil
  • 1/2 teaspoon lime zest
  • 1/4 cup fresh lime juice about 2 to 3 limes
  • 2 tablespoons maple syrup swap for honey in the original, but we're keeping this 100% vegan
  • 1 clove garlic minced
  • Kosher salt and pepper to taste
  • Three types of beans might sound like overkill but each one brings something different. Black beans add earthiness, chickpeas bring that hearty bite, and pinto beans round things out with a creamy texture.

Equipment

  • Nothing complicated here just a few basics to get this salad on the table:
  • Grill or grill pan (for charring the corn)
  • Tongs (for turning the corn safely)
  • Large mixing bowl (for combining the salad)
  • Small bowl or jar with a lid (for whisking or shaking the dressing)
  • Sharp knife and cutting board (for chopping veggies)
  • No grill? A grill pan on the stovetop works just as well. You can also char the corn directly over a gas flame if you're feeling adventurous just keep those tongs handy.

Method
 

  1. Step 1- Char the Corn
  2. Preheat a grill or grill pan to medium-high heat. Place the corn directly on the grates and cook, turning occasionally, until lightly charred on all sides—about 8 to 10 minutes. Don't have a grill? Char the corn directly over a gas flame set to medium heat, turning with tongs until evenly charred. Let it cool slightly, then cut the kernels off the cob.
  3. Step 2- Assemble the Salad
  4. In a large bowl, combine the black beans, chickpeas, pinto beans, charred corn, red bell pepper, cucumber, green onions, jalapeño, and cilantro. Give everything a gentle stir so it's evenly distributed. This is where the salad starts looking like an actual fiesta.
  5. Step 3- Make the Dressing
  6. In a small bowl or jar, whisk together the avocado oil, lime zest, lime juice, maple syrup, garlic, salt, and pepper until well combined. Taste it—if it needs more acidity, add another squeeze of lime. This dressing is doing a lot of flavor work, so don't rush it.
  7. Step 4- Add Dressing and Toss
  8. Pour the dressing over the salad and toss until everything's well coated. Every bite should get a little bit of that citrusy, garlicky goodness. If you're prepping ahead, hold off on this step until closer to serving time.
  9. Step 5- Serve
  10. Garnish with fresh cilantro and dairy-free cotija-style cheese if you're using it. Serve immediately, or chill it until you're ready to dig in.

Notes

Nutrition Breakdown (Per Serving)

Here's exactly what you're getting per serving, based on 8 total servings from this recipe:
  • Calories- 278 kcal
  • Carbohydrates- 41g
  • Protein- 13g
  • Fat- 8g
  • Saturated Fat- 1g
  • Polyunsaturated Fat- 2g
  • Monounsaturated Fat- 5g
  • Sodium- 358mg
  • Potassium- 624mg
  • Fiber- 12g
  • Sugar- 6g
  • Vitamin A- 655 IU
  • Vitamin C- 27mg
  • Calcium- 72mg
  • Iron- 3mg