This healthy, easy-to-make salad has fiber-rich beans, juicy cherry tomatoes, spicy jalapeños, corn and fresh cilantro. Although it has a lot of light summer flavors, it works any time of year as a delicious appetizer or side dish (our editor had it at a party just last week!). Feel free to substitute the black beans and kidney beans for any type you prefer. We recommend serving it layered with guacamole and salsa in tortilla cups.
Spicy Three-Bean Chickpea Tomato Salad
Recipe courtesy of Dina Shevchenko
Makes 12-15 servings
1 15-oz. can chickpeas (garbanzo beans)
1 15-oz. can black beans
1 15-oz. can kidney beans
1 15-oz. can sweet corn
1 large red onion, finely chopped
2 cups cherry tomatoes, halved
3-4 jalapeño peppers, seeded and finely chopped
2 tbsp. chopped cilantro
1 clove minced garlic
1 tbsp. olive oil
Salt and pepper to taste
Drain chickpeas, beans and corn and place in a large bowl. Add onion, tomatoes, peppers, cilantro, garlic and oil, then juice limes over mixture. Mix well until combined. Season with salt and pepper to taste.