Southwest bean salad

by Garden_Jolly

8 Comments

  1. Garden_Jolly

    Ingredients

    – 2 cans black beans
    – 2 cans chickpeas
    – 2 cans corn
    – 2 packages of grape tomatoes, halved
    – 1 red onion, diced
    – 2 avocados, diced
    – 2 jalapeños, diced
    – 2 limes, juices
    – 1 bunch cilantro, chopped
    – Chili powder to taste
    – Cumin powder to taste
    – Salt and pepper to taste
    – Drizzle of olive oil

    Instructions

    – Mix everything together

    ** You can use half of everything to make smaller portions. I made a large batch to last a week.

  2. Marnold13

    I feel bad that the rest of the country can’t experience HEB quality/prices.

  3. Equivalent_Seat6470

    Definitely trying this next time I go to the store. Looks really good! I’d probably add some Hot Rotel and eat it with nachos. 

  4. the_real_CHUD

    Really nicely done. Both the food and this post, thank you.

  5. Gonna make this tomorrow thank you! Looks tasty 😋

  6. helloagain28

    Thank you! How many days does this last in the fridge? 🤗

  7. Las_Vegan

    Idea- if you really want to elevate this salad, use fresh corn cut from cooked corn on the cob instead of the canned version. Yes it’s more steps but fresh corn is at its peak of sweetness and tenderness now. Thanks OP.

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