Yummy Southwest Bean Salad is Vegan, Gluten-Free, and Packed With Protein

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Our title says it all — this vegan, gluten-free southwest bean salad is bursting with both flavor and protein! It contains garbanzos, black beans, and corn, so you’ll be getting a real protein boost. Plus, the salad is so fresh-tasting and yummy, you might feel like eating it all day. It has a Southwest appearance and flavor which is hard to resist. The addition of cherry tomatoes and corn imparts a lovely, juicy sweetness.

This side dish will really satisfy your cravings. You’ll love it as a quick snack, or as a stellar addition to a potluck. Plus, it’s really cheap and easy to make, but it definitely doesn’t taste like it. Fifteen minutes is all you need to whip up this gourmet delight!

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You can always substitute freshly cooked garbanzos and/or black beans for canned. Keep in mind that 15 ounces translates into slightly less than 2 cups. And, of course, you’ll need quite a bit of extra time to prepare those beans from scratch.

Vegan, Gluten-Free Southwest Bean Salad


1 15-ounce can garbanzos (also known as chickpeas)
1 15-ounce can black beans
1 3/4 cups fresh, canned, or frozen corn (we used frozen, and it worked out fine)
1 small can chopped black olives
1 pint cherry tomatoes, chopped in half
2 medium avocados, chopped
juice of 1 lime
2 tablespoons olive oil
1 teaspoon cumin
1/4 teaspoon ancho chili powder (more if you want more heat)
1/4 cup chopped cilantro
sea salt and fresh ground pepper to taste

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Drain and rinse the garbanzos, black beans, corn (if canned), and black olives. Pour them into a large mixing bowl and stir them together with the cherry tomatoes and chopped avocado pieces.

Whisk the lime juice, olive oil, cumin, cilantro, chili powder, sea salt, and pepper together in a smaller bowl. Pour its contents into the larger bowl with the bean mixture and stir until thoroughly combined. Your mixture should attain a pleasing, multicolored appearance and texture.

Dish the contents into bowls immediately or chill for a couple of hours. This salad is especially good cold. Your recipe will serve 4-6 people, and leftovers keep well in your refrigerator, tightly covered, for up to three days.

You can almost make a meal from the salad, because it’s surprisingly hearty. We’ve been known to enjoy it all by itself. But it’s also great with vegan tacos, enchiladas, or any Southwest or Mexico-inspired main dish. We just love it, and can’t wait to make some more! Happy spring, and let’s hope warmer weather arrives in your area really soon!

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