Summer Chickpea Black Bean Salad Recipe

Name: Summer Chickpea Black Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 1 small red onion finely chopped; 1 small red bell pepper, finely chopped (I had some yellow peppers on hand and added a handful chopped up); 2 ribs celery and leafy tops, chopped; 2 clove garlic, minced or grated; ½ teaspoon crushed red pepper flakes; 1 tablespoons cilantro, finely chopped (use parsley if you don't like cilantro); 3 tablespoons red wine vinegar; 3 tablespoons extra-virgin olive oil; 1 tablespoon lime juice; Salt and freshly ground black pepper, to taste

Ingredients

1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, finely chopped (I had some yellow peppers on hand and added a handful chopped up)
2 ribs celery and leafy tops, chopped
2 clove garlic, minced or grated
½ teaspoon crushed red pepper flakes
1 tablespoons cilantro, finely chopped (use parsley if you don't like cilantro)
3 tablespoons red wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon lime juice
Salt and freshly ground black pepper, to taste

PREP TIME 15m	TOTAL TIME 15m
YIELD 6 servings

Instructions

Combine chick peas and black beans with onions, peppers, celery, garlic, red pepper flakes and cilantro in a medium bowl. In a small bowl, whisk together the ingredients for the dressing.
Dress salad with vinegar and oil mixture, salt and pepper. Taste and add more salt/pepper if needed.
Cover with plastic wrap and refrigerate for 1-2 hours before serving. It tastes better after doing this!

Side Dishes