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Picture by:
larkspur
‹Swipe
Mexican Bean and Chickpea Salad
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2
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5reviews
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29saves
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15min
Ingredients
Serves : 7
- 400g tin black beans, drained
- 400g tin chickpeas, drained
- 500g tinned corn
- 1/2 onion, diced
- 2 green chillies, seeded and finely chopped
- 1 red capsicum, seeded and diced
- half a bunch fresh coriander, chopped
- 1 roma tomato, diced
- 7 tablespoons extra-virgin olive oil
- juice of 1 lime
- 1/2 teaspoon honey
- salt and freshly ground black pepper to taste
Directions
Preparation:15min › Ready in:15min
- In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.
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Reviews (5)
1
by CAROLYN H.
Altered ingredient amounts. Delicious and beautiful to look at! I used more tomatoes (five) and much more coriander (my fave!). I also reduced the amount of olive oil in the dressing but increased the amount of lime juice. Thanks for sharing! - 08 Oct 2008
1
by BEEFREE
really yummy! I made this as a side for a chicken breast cooked in lime and butter, and then served with warm tortillas. - 08 Oct 2008
0
by HAGANRD
Took shortcuts. Great recipe! Followed the recipe exactly and couldn't be happier. Cannot wait to make this again. Really like the hint of heat that the chillies provided. Quick and easy. I also used tinned corn instead of frozen. - 08 Oct 2008
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