Southwest Bean Salad

This Southwest Bean Salad is hearty, bold, and packed with serious flavor. It’s loaded with chickpeas, black beans, pinto beans, crunchy veggies, and tossed in a bright lime cumin vinaigrette. It’s filling enough to eat on its own and perfect for meal prep since it gets better the longer it sits.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time:

Total Time: 15 minutes

Servings: 6 servings

Calories: 590 kcal per serving

Ingredients

15 ounces - chickpeas
15 ounces - black beans
15 ounces - pinto beans
1 ½ cups - corn kernels
1 - red bell pepper
1 ½ cups - cherry tomatoes
½ cup - red onion
1 - jalapeño
½ cup - fresh cilantro
½ cup - cotija cheese
¼ cup - olive oil
2 tablespoons - apple cider vinegar
3 tablespoons - fresh lime juice
1 tbsp - honey or agave
1 tsp - ground cumin
1 tsp - chili powder
½ tsp - smoked paprika
½ tsp - garlic powder
¾ tsp - kosher salt
¼ tsp - black pepper

Instructions

Drain and rinse the chickpeas, black beans, and pinto beans very well. Shake off excess water and add them to a large bowl. Add the corn, red bell pepper, cherry tomatoes, red onion, jalapeño, and cilantro. Toss to combine.
Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, vinegar, lime juice, honey (or agave), cumin, chili powder, smoked paprika (if using), garlic powder, salt, and pepper until smooth.
Pour the vinaigrette over the salad and toss until everything is evenly coated. Add in the cotija and toss gently.
Refrigerate for at least 30 minutes before serving. Taste again and adjust seasoning if needed. If adding avocado, wait and do it on an individual basis as you’re eating the salad. I do not suggest adding the avocado in if you’e making this for meal prep.
Store in an airtight container in the refrigerator for up to 4–5 days. Stir before serving and adjust seasoning if needed.

Nutrition