Nutrient-Dense Superfood Loaded Veggie Salad Recipe
Loaded Veggie Salad offers a crunch and flavour-packed meal with chickpeas, beans, veggies, and avocado in a simple dressing.
Loaded Veggie Salad Recipe
A bowl filled with the vibrant burst of flavour from the Veggie Salad. This recipe brings a bounty of health through chickpeas, black beans, and an array of fresh vegetables, making each bite a delightful crunch. Enhanced with lime juice, olive oil, and the creamy goodness of avocado, this dish is a testament to how deliciously simple ingredients can weave together to create something unforgettable.
Ingredients
- 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
Instructions
- In a large bowl, combine the black beans, chickpeas, diced tomatoes, corn, diced green chiles, chopped red onion, diced green bell pepper, minced jalapeño pepper (if using), and chopped fresh cilantro.
- Squeeze in the juice from 2 limes and pour a generous drizzle of olive oil.
- Season with salt and pepper according to your taste preference.
- Mix all the ingredients together until everything is well combined.
- Cover the salad and refrigerate until you are ready to eat or serve.
- Just before devouring or serving, top the salad with chopped avocado.
Serving Suggestions
- Grilled Cabbage Steaks
- BBQ Sauce Glazed Chicken
- Candied Lemon Slices
- Edamame Tomato Corn Salad
- Vegetable Rice Summer Salad
- Refrigerator Pickles
Tips and Tricks
- To add a tangy flavor to the salad, consider mixing in 1-2 tablespoons of red wine vinegar.
- The recipe typically uses green bell peppers, but you can switch it up with red, yellow, or orange bell peppers for a color and subtle flavor variation.
- When selecting avocados, check for ripeness by gently pressing near the top. If it yields slightly, it’s ready to use. Avoid avocados that feel mushy or are rock-solid.
