Salad with beans and chickpeas
2 servings
30 minutes
Bean and chickpea salad is a vibrant and nutritious dish from Mexican cuisine, embodying the energy of the sun and the traditions of ancient peoples. The combination of red beans and chickpeas creates a hearty base, while fresh vegetables like cucumber and bell pepper add juiciness and crunch. The dressing made from olive oil, wine vinegar, and lemon juice highlights the complexity of flavors, making it harmonious and refreshing. Topped with aromatic parsley, the salad gains an expressive and rich character. This versatile dish is perfect as a light standalone lunch or as an accompaniment to meat and fish dishes. Its freshness and nutritional value make it an excellent choice for summer gatherings or healthy eating.
1
Mix beans, chickpeas, corn with chopped peppers and cucumber.
- Canned red kidney beans: 0.5 jar
- Canned chickpeas: 0.5 jar
- Canned sweetcorn: 2 tablespoons
- Cucumbers: 1 piece
- Bell pepper: 1 piece
2
Prepare a dressing from oil, vinegar, lemon juice, salt, and pepper.
- Olive oil: 3 tablespoons
- Red wine vinegar: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
3
Water the salad, sprinkle with chopped parsley.
- Parsley: 1 sprig
