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 about 1 month ago Updated about 1 month ago

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.