GREEK GARBANZO BEAN SALAD RECIPES

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FRESH CHOPPED VEGGIE + BEAN SALAD | CLEAN FOOD CRUSH



Fresh Chopped Veggie + Bean Salad | Clean Food Crush image

Fresh Chopped Veggie + Bean Salad

Provided by Rachel Maser - CleanFoodCrush

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6

Number Of Ingredients 12

2 poblano peppers or green bell peppers, seeded and diced
6 roma tomatoes, diced
1 red onion, diced
2 ripe but firm avocados, chopped
1/2 cup black pitted olives, sliced
1 bunch fresh parsley or cilantro leaves, chopped
1 - 15oz can black beans, rinsed and drained
1 - 15oz can chickpeas (garbanzo beans), drained
1 tsp crushed chili flakes, or to taste
sea salt and ground pepper, to taste
2 fresh lemons or limes, juiced
2 Tbsps olive oil

Steps:

  • rain and rinse the beans and place them in a large serving bowl.
  • Add in all of your freshly chopped veggies, parsley/cilantro, olives, and chili flakes.
  • Drizzle with fresh lemon/lime juice and olive oil then season to taste with sea salt and pepper.
  • Toss gently to combine and serve.
  • Enjoy!

SOUTHWESTERN BLACK BEAN SALAD - SKINNYTASTE



Southwestern Black Bean Salad - Skinnytaste image

I love this Southwestern black bean salad when the weather warms, it makes enough to feed a crowd. Also makes a great side dish or appetizer if served with chips or as a topping for taco salads. You can even serve with grilled meat and fresh tortillas.

Provided by Gina

Categories     Appetizer    Salad    Side Dish

Total Time 35 minutes

Prep Time 5 minutes

Yield 13

Number Of Ingredients 11

15.5 oz can black beans (rinsed and drained)
9 oz cooked corn (fresh or frozen (thawed if frozen))
1 medium tomato (chopped)
1/3 cup red onion (chopped)
1 scallion (chopped)
1 1/2 - 2 limes (juice of)
1 tbsp olive oil
2 tbsp fresh minced cilantro (or more to taste)
salt and fresh pepper
1 medium hass avocado (diced)
1 diced jalapeno (optional)

Steps:

  • In a large bowl, combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper.
  • Squeeze fresh lime juice to taste and stir in olive oil.
  • Marinate in the refrigerator 30 minutes.
  • Add avocado just before serving.

Nutrition Facts : ServingSize 1 /2 cup, Calories 79.5 kcal, CarbohydrateContent 12 g, ProteinContent 3 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, SodiumContent 127 mg, FiberContent 3 g, SugarContent 1 g

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