Ingredients
Units
Scale
- 1 can (15.5-ounce) chickpeas, low-sodium
- 1 can (15.5-ounce) black beans, low-sodium
- 2 medium bell peppers, diced (~3 cups)
- 2 cups (1-pint) grape tomatoes, halved and/or quartered
- 1 1/2 cups fresh corn
- 1/2 small red cabbage, thinly sliced (~3 1/2 cups)
- 1/2 medium red onion, pickled, thinly sliced
- Cilantro Jalapeno Dressing
Instructions
- Rinse and drain the black beans and chickpeas thoroughly, then transfer them to a large mixing bowl.
- Dice the bell peppers into small, bite-sized pieces and add them to the bowl.
- Slice the grape tomatoes in half or quarters and stir them in with the beans and peppers.
- Cut the kernels from the cob. If using frozen corn, thaw it first; if using canned corn, drain it well. Add the corn to the salad.
- Shred the cabbage (or use pre-shredded cabbage or coleslaw mix for convenience) and add it to the bowl.
- Add the pickled red onions and roughly chop them if the slices are long. Add them to the salad.
- Pour the Cilantro Jalapeño Dressing over the ingredients and gently toss until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld together. For the best flavor, prepare the salad a few hours ahead of time or even the day before.
- Before serving, give the salad one final toss. If needed, drizzle with a little more Cilantro Jalapeño Dressing to refresh the flavors. Enjoy chilled as a satisfying lunch, a side dish, or an easy meal-prep option throughout the week. Leftovers keep well in the refrigerator for 3–4 days, making this an excellent meal-prep recipe.
- Prep Time: 15
- Category: Salads