Tested till perfect Chickpea and Black Bean Salad
Photography by Yvonne Duivenvoorden

Chickpea and Black Bean Salad

Canned beans are a must to have on hand for satisfying salads. For a vegetarian meal, serve with grilled portobello mushrooms and bread such as corn bread or whole wheat rolls.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe3 out of 5 based on 26 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8


  • 2 cups 2cupschopped green beangreen beans
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)chickpeas
  • 1 can (19 oz/540 ml) 1can (19 oz/540 ml)black beanblack beans
  • 1 1sweet red peppersweet red peppers, diced
  • 1 cup 1cupcorn kernels
  • 2 2green oniongreen onions, sliced
  • 1/4 cup 1/4cupchopped fresh coriander

Chili Lime Dressing:

  • 1/4 cup 1/4cupvegetable oil
  • 1 tsp 1tspgrated lime rind
  • 3 tbsp 3tbsplime juice
  • 1-1/2 tsp 1-1/2tspchili powder
  • 1 tsp 1tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
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In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili Lime Dressing: Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat. (Make-ahead: Cover and refrigerate salad and beans separately for up to 24 hours.)

Add green beans and coriander; toss.

Additional information :

Make It a Meal: Add 2 cans (7.5 oz/213 g each) tuna, drained, or 2 cups (500 mL) cubed firm tofu.

Nutritional Information Per serving: about

cal 211 pro 7g total fat 8g sat. fat 1g
carb 30g fibre 8g chol 0mg sodium 459mg

% RDI:

calcium 5 iron 15 vit A 13 vit C 63
folate 37
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