Black Bean, Chickpea & Avocado Salad

Um, amazing?! This salad recipe is a keeper. Both D and I couldn't stop eating it despite having very full bellies! It takes next to no time to prepare and is incredibly fresh & flavourful.

Black Bean, Chickpea & Avocado Salad

1 can black beans, drained and rinsed

1 can chickpeas, drained and rinsed

2 green onions, thinly sliced

2 plum or vine-ripened tomatoes, chopped

1 sweet yellow or red pepper, diced

1 avocado, peeled, pitted and diced

1/4 cup chopped fresh coriander

*The recipe doesn't call for it but I added about 1/2 cup of corn kernels. Definitely a great addition!

Dressing:

1 tsp grated lime rind

1/4 cup fresh lime juice

1/4 cup vegetable or olive oil

1 jalapeno pepper, seeded and minced

1 small clove garlic, minced

1/4 tsp EACH salt & pepper

In large bowl, toss together black beans, chickpeas, onions, tomatoes, yellow or red pepper, avocado and coriander.

Whisk together lime rind and juice, oil, jalapeno, garlic, salt and pepper. Pour over bean mixture; toss to coat.

*If making the salad ahead of time, add avocado just before serving.

Black Bean, Chickpea & Avocado Salad. Canadian Living. The Vegetarian Collection. 2010. p. 23