- 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
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!!
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