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Mexican Red Bean Salad with Corn and Chickpeas Recipe

Mexican Red Bean Salad with Corn and Chickpeas Recipe

The salad is made with beans, chickpeas, corn, bell pepper, cilantro, onion, and celery. The salad dressing uses garlic with other spices and oil.
3 from 2 votes
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 254 kcal

Equipment

  • 2 Bowls

Ingredients
  

For Salad

  • 1 cup Red Kidney Beans (cooked)
  • 1 cup Chickpeas (boiled)
  • 1 cup Corn (boiled)
  • 1 Red Bell Pepper (chopped)
  • 1 Onion (chopped)
  • 1 Celery Stem (chopped)
  • 3 teaspoons Cilantro Leaves

For Dressing

  • 2 cloves Garlic (crushed)
  • 2 teaspoons Vinegar
  • 8 teaspoons Olive Oil
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Coriander Powder
  • ½ teaspoon Salt
  • ½ teaspoon Black Pepper Powder

Instructions
 

  • In a bowl, add red kidney beans, chickpeas, corn, red bell pepper, cilantro leaves, onion, and celery stem. Mix them and place the bowl aside.
  • Take another bowl and add garlic cloves to it. Also, add coriander powder, cumin powder, salt, and vinegar to it and mix.
  • Now, add oil and black pepper to the garlic mixture and mix it well. Add this dressing to a salad bowl and toss the ingredients so everything gets covered.
  • Put the salad in the refrigerator for some time and serve.

Video

Red Kidney Beans and Chickpeas Salad (tasty & easy appetizer recipe)

Nutrition

Calories: 254kcal | Carbohydrates: 52g | Protein: 13g | Fat: 2g | Sodium: 510mg | Potassium: 835mg
Keyword Mexican, Mexican Red Bean Salad with Corn and Chickpeas
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