Black Bean and Garbanzo Salad

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is a corruption of another salad that has 4 varieties of beans in it. When I don't want to make enough for a crowd, I use this version. It's pretty healthy and is full of good carbs (especially if you skip the corn).

Ingredients Nutrition


  1. Mix together drained beans and thawed corn.
  2. Chop red pepper, onion, celery and carrot and add to bean mixture.
  3. Add rest of ingredients, stir to mix.
  4. Chill for two hours or more before serving.
  5. (Hot pepper sauce and salt can be adjusted to taste.).
  6. (Cooking time is chilling time.).
  7. ("Heat" of salsa is up to you.).
Most Helpful

I made this yesterday as a side to Nancy's Pantry's Persian Chicken Skewers. What a ton of amazing flavor I had on my plate. I love this salad! I plan on putting some on a lettuce bed and having it for lunch today. I'm very partial to veggieful things and this just couldn't be better. I see myself making this delight several times this summer.

Annacia April 14, 2015

Delicious!!! I loved the crunch of all the veggies and the colorfulness of the salad. I left out the salt and cilantro (didn't have any). I also didn't add the hot pepper sauce because it was spicy enough with the salsa. YUM! Made for PAC Spring 2011.

nemokitty March 13, 2011

I love the flavor of this dish! I'm always looking for a new chickpea recipe & this was all stuff I had on hand. Oh, except I had to sub green pepper for the red. Other than that, made as directed. I did go easy on the salt, just sprinkled & tasted til it was good. I loved the contrast of crunchy veggies to soft, but firm, beans. I'll be making this again for sure! Thanks for sharing your creation, Linky!

**Tinkerbell** April 29, 2010