Summer is on its way! And with a change of season comes a change in our eating habits. That’s right the wifeys are going vegetarian. We are aspiring vegans but taking this one step at a time. This change has forced us to rethink our staple meals and be creative again. We were recently invited to a BBQ and knew we had to come up with a tasty vegan summer dish that meat eaters would approve of. And so began our love affair with this colourful bean salad. It tastes so much like guacamole I can’t wait to try it on a tortilla chip. Refreshing and light it is sure to be a bit at your next BBQ.
Makes 4-6 servings
1 19 oz can of chickpeas
1 19 oz can of black beans
2 scallions sliced
3 baby cucumbers diced
1 bell pepper diced
1 avocado cut into small cubes
1 lime, zested and juiced
2 Tbsp extra-virgin olive oil
2 green chilies, sliced thin
1 clove garlic minced
Salt and pepper to taste
Rinse and drain chickpeas and black beans.
In a small bowl combine lime zest, lime juice, olive oil, chilies, and garlic. Let sit for 10-15 minutes.
In a large mixing bowl combine chickpeas, black beans, scallions, cucumber, bell pepper, and avocado.
Pour maranade over bean and vegetable mixture. Toss to coat.
Flavour will intensify if left overnight. Serve chilled.