Loaded Veggie Salad

This versatile Loaded Veggie Salad is EASY to make and it is packed with healthy ingredients, such as chickpeas, black beans, tomatoes and avocados. It is a delicious lunch, wrap filling, party side or even a topping for chicken!
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Course: Appetizer, Salad
Cuisine: American
Keyword: avocados, black beans, candy corn, chickpeas, dips, healthy, vegetables, veggies
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 8 servings
Calories: 295kcal

Ingredients

  • 15 oz black beans rinsed and drained
  • 15 oz chickpeas drained (otherwise called garbanzo beans)
  • 15 oz diced tomatoes
  • 15 oz sweet corn drained
  • 4 oz green chilies diced
  • 1 red onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 jalapeno pepper diced, optional
  • 1/4 cup cilantro chopped
  • 2 limes juiced
  • 1/4 cup olive oil
  • salt/pepper to taste
  • avocado slices for topping

Instructions

  • Combine all ingredients (minus avocado) in a large bowl. Mix well. Cover and refrigerate until ready to serve. Top with avocado slices just before serving.

Notes

My favorite thing about salads like this one is the versatility. Here are a handful of ideas for ways to enjoy Loaded Veggie Salad: as a solo lunch salad, a topping for a leafy salad along with grilled chicken, a complement to scrambled eggs, a wrap filling and a dip for chips. It never gets old and the flavors are amazing!
To make the salad even more fresh, replace canned diced tomatoes with a pint of halved grape or cherry tomatoes. Or chop a big, juicy, ripe Roma or heirloom tomato!
Cut the corn off cobs in place of the canned corn for an even fresher salad.
For an extra touch of yum, add 1-2 tablespoons of red wine vinegar.
Thinly sliced green onions or chopped fresh green beans would both be great additions to this recipe.
This is a great recipe to add to your meal prep list! See my first bullet point about its versatility. I promise you’ll eat it up in various ways in just a few days!
I typically use a green bell pepper for this salad, but feel free to use a red, orange or yellow bell pepper instead!
A friend of mine added a tablespoon or so of dijon mustard to this salad and LOVED it. Give this a try!
This recipe is 100% gluten free so if you love to watch nutritional facts on a recipe, at least you know this one is healthy and great for a GF diet!!

Nutrition

Calories: 295kcal | Carbohydrates: 45g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 622mg | Fiber: 12g | Sugar: 8g | Vitamin A: 332IU | Vitamin C: 30mg | Calcium: 69mg | Iron: 4mg