Large Black Bean Salad Recipe
Black beans, chickpeas, red & green bell peppers, jalapenos, cilantro, green onion. (16-20 Servings)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans and Legumes
Vegetables
Dressing
Method
Preparation of Beans
- 1
Prepare the black beans
If using dried black beans, soak them overnight and then cook until tender. If using canned black beans, rinse and drain them well.
- 2
Prepare the chickpeas
If using dried chickpeas, soak them overnight and cook until tender. If using canned chickpeas, rinse and drain them well.
Chopping Vegetables
- 3
Chop the peppers and onions
Dice the red bell pepper and green bell pepper into small pieces. Chop the jalapeno pepper finely, removing seeds if desired for less heat. Slice the green onions thinly.
- 4
Chop the cilantro
Rinse the cilantro, shake off excess water, and chop coarsely.
Mixing the Salad
- 5
Combine the beans and vegetables
In a large mixing bowl, combine the prepared black beans, chickpeas, diced red bell pepper, diced green bell pepper, chopped jalapeno, sliced green onions, and chopped cilantro.
Making the Dressing
- 6
Prepare the dressing
In a separate small bowl, whisk together olive oil, lime juice, salt, and pepper until well combined.
Final Assembly
- 7
Dress the salad
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated with the dressing.
- 8
Chill and Serve
Cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. Serve cold and enjoy!