Santa Fe Bean Salad

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Servings: 4 Prep: 20 min Low Carb Pescetarian Vegan Vegetarian Food Processor High Powered Blender Homestyle Added 5 months ago Updated 5 months ago

Missing nutrition data for: Red Onion, Romaine Hearts, Cilantro, Can Sweet Corn, Limes, Extra Virgin Olive Oil, Cumin, Agave Nectar

Ingredients

For the salad:

1 red onion ⚠

2 romaine hearts ⚠

½ bunch cilantro

6 ounces cooked chickpeas

6 ounces cooked black beans

6 ounces can sweet corn ⚠

For the dressing:

2 limes ⚠

2 tablespoons extra virgin olive oil ⚠

2 tablespoons white wine vinegar

2 tablespoons peanut butter

½ teaspoon chili powder

½ teaspoon cumin ⚠

2 teaspoons agave nectar ⚠

2 tablespoons cilantro

Instructions

1. For the salad: Peel and dice onion. Tear or chop romaine and cilantro. Drain and rinse chickpeas, black beans, and corn.

2. Place the onion, lettuce, and cilantro into a large salad bowl. Add chickpeas, black beans, and corn.

3. For the dressing: Juice limes.

4. Make salad dressing by pouring the olive oil, lime juice, vinegar, peanut butter, chili powder, cumin, agave nectar, and cilantro into a blender or food processor.

5. Blend until smooth.

6. Pour salad dressing over the bean and chickpea salad in the large bowl. Mix well to combine and serve immediately.