Food & Health

Black Bean, Chickpea and Avocado Salad

Serving Size: 1/6 of recipe
Makes: 6 servings

Vegetarian
Gluten-Free

Ingredients

500 ml
cooked black beans
2 cups
 
OR
1-540 ml can
canned black beans, rinsed and drained
1-19 fl oz can
500 ml
cooked chickpeas
2 cups
 
OR
1-540 ml can
canned chickpeas, rinsed and drained
1-19 fl oz can
2
tomatoes, chopped
2
1
red pepper, chopped
1
2
green onions, chopped
2
1
avocado, peeled and chopped
1
5 ml
lime rind
1 tsp
50 ml
lime juice
1/4 cup
50 ml
olive oil
1/4 cup
2
cloves garlic, minced
2
1
jalapeno pepper, seeded and finely chopped (optional)
1
 
salt and pepper to taste


Directions

PLACE beans, chickpeas, tomatoes, red pepper, onions and avocado in a bowl.



WHISK dressing ingredients together in a separate bowl, and then mix with salad.



REFRIGERATE for 1 hour before eating.



Recipe from Canadian Living Magazine

Nutrition Facts

Based on a serving of






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