Black Bean, Chickpea & Avocado Salad
1 can (19 oz/540 mL) black beans, drained & rinsed
1 can (19 oz/540 mL) chickpeas, drained & rinsed
1 1/2 cups frozen kernel corn, defrosted
2 green onions, sliced
2 tomatoes, chopped
1 sweet yellow pepper or red pepper, chopped
1 avocado, peeled, pitted & cubed
1/4 cup chopped fresh coriander
1 tsp grated lime rind
1/4 cup lime juice
1/4 cup vegetable oil
1 jalapeno pepper, seeded & minced
1 clove garlic, minced
1/4 tsp salt
1/4 tsp pepper
Preparation:
In large bowl, toss together black beans, chickpeas, defrosted kernel corn, onions, tomatoes, yellow pepper, avocado & coriander. In small bowl, whisk together lime rind & juice, oil, jalapeno pepper, garlic, salt & pepper. Pour over bean mixture; toss to coat
Makes 4 to 6 servings.
Source
Canadian Living Magazine: April 2002
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