Chickpea and Black Bean Salad With Chili Lime Dressing

I got the concept of this recipe from a Canadian Living magazine, but changed it around a bit....cut the oil and kicked up the seasonings I liked it so much, I was having it for breakfast.

• Ready In: 30 mins
• Serves: 4-5

Ingredients

• 2  cups green beans, chopped
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1 (19 ounce) can black beans, rinsed and drained
• 1  orange bell pepper, diced
• 1  cup corn kernel
• 2  green onions, sliced
• 1⁄4 cup fresh coriander or 1⁄4 cup parsley, chopped
• 2  tablespoons olive oil
• 1  teaspoon lime rind, grated
• 1 1⁄2-2  teaspoons lime juice
• 2  teaspoons chili powder
• 1  teaspoon sugar
• 1⁄4 teaspoon salt
•  pepper

Directions

1. In saucepan, bring water to a boil. Add green beans and cook until tender crisp, about 5 minutes. (If using frozen corn, add to the beans and cook for 1 minute) Drain and chill in cold water; drain and set aside.
2. Drain and rinse chickpeas and black beans thoroughly; place in a large bowl. Add orange pepper, corn and onions; set aside.
3. CHILI LIME DRESSING: Combine the ingredients; pour over the beans and toss to coat (Can be made ahead: cover and chill for up to 24 hours).
4. Adjust seasoning to personal preference.
5. Options:
6. Add/or change to red pepper.
7. Add/or change to red kidney beans.