Ingredients
- For the Dressing:
- 1/4 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 2 teaspoons honey
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- For the Salad:
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 medium red bell pepper, finely chopped
- 1 bag frozen corn, cooked
- 1 jalapeño, seeded and diced
- 1 small red onion, diced (about 1/2 cup)
- 1 medium avocado, diced
- 1/3 cup feta cheese, crumbled
- 1/2 cup chopped cilantro
Instructions
- Make the Dressing: In a large mixing bowl, whisk together lime juice, olive oil, cumin, smoked paprika, oregano, honey, salt, and pepper until well combined.
- Combine Salad Ingredients: Add black beans, chickpeas, red bell pepper, cooked corn, jalapeño, red onion, avocado, and chopped cilantro to the bowl with the dressing. Toss to coat everything evenly.
- Add the Cheese: Gently fold in crumbled feta cheese.
- Serve: Taste and adjust seasoning if needed. Sprinkle with extra cilantro if desired. Serve immediately, or refrigerate for later. (If making ahead, wait to add avocado until just before serving.)
Notes
- Add the avocado just before serving to prevent browning.
- Great as a side dish, dip with tortilla chips, or as a topping for tacos.
- Use fresh or grilled corn for extra flavor.
- To make it vegan, simply omit the feta cheese or replace with a plant-based alternative.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American, Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 369
- Sugar: 7g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 10mg
