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Mexican Bean and Chickpea Salad

  • 5reviews
  • 35saves
  • 15min

  • 86 people made this

Bean salad is a great side dish or filling for vegetarian burritos. It's also tasty on baked potatoes with cheddar cheese.

Pam Garrison

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

Preparation:15min  ›  Ready in:15min 

  1. In a large bowl, combine all ingredients. Mix well and allow to sit 1 hour before serving.

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Reviews (5)


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


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


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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