This colourful Mexican-inspired salad with creamy avocado, tangy lime and fresh coriander is a great alternative to traditional bean salad.
1 19 oz can (540 mL can) black beans, drained and rinsed
1 19 oz can (540 mL can) chickpeas, drained and rinsed
2 green onions, sliced
2 tomatoes, chopped
1 sweet yellow peppers or red pepper, chopped
1 avocados, peeled, pitted and cubed
1/4 cup (50 mL) chopped fresh coriander
1 tsp (5 mL) grated lime rind
1/4 cup (50 mL) lime juice
1/4 cup (50 mL) vegetable oil
1 jalapeno peppers, seeded and minced
1 cloves of garlic, minced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
In large bowl, toss together black beans, chickpeas, onions, tomatoes, yellow pepper, avocado and coriander. In small bowl, whisk together lime rind and juice, oil, jalapeno pepper, garlic, salt and pepper. Pour over bean mixture; toss to coat.