Summer Bean Salad

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.

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Recipe
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.

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In a large mixing bowl combine chickpeas, black beans, scallions, cucumber, bell pepper, and avocado.

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Pour maranade over bean and vegetable mixture. Toss to coat.

Flavour will intensify if left overnight. Serve chilled.

Enjoy !

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