Blog Meal Plan Mexican Salad with Chickpeas, Corn, and Red Beans Mexican Salad with Chickpeas, Corn, and Red Beans

Mexican Salad with Chickpeas, Corn, and Red Beans

Name: Mexican Salad with Chickpeas, Corn, and Red Beans
Prep time: 15 min
Cook time: 15 min
Yield: 1 serving
Ingredients: Red onion - 20 g (0.2 whole); Olive oil - 5 ml (1 tsp); Garlic clove - 3 g (1 pcs); Chickpeas, canned - 90 g; Salt and pepper - 0.3 g (1 pinch); Tomato - 100 g (1 whole); Corn - 50 g (0.3 cup); Lime juice - 15 ml (1 tbsp); Bell pepper - 50 g (0.25 whole); Cumin - 0.3 g (1 pinch); Lettuce - 20 g (2 leaves); Red beans, canned - 100 g

15 min Vegan (Plant diet) Lunch Dairy freeGluten freeHigh proteinLactose freeQuick & Easy

741

Calories

43.6g

Protein

10.9g

Fat

117.3g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Red onion - 20 g (0.2 whole)
Olive oil - 5 ml (1 tsp)
Garlic clove - 3 g (1 pcs)
Chickpeas, canned - 90 g
Salt and pepper - 0.3 g (1 pinch)
Tomato - 100 g (1 whole)
Corn - 50 g (0.3 cup)
Lime juice - 15 ml (1 tbsp)
Bell pepper - 50 g (0.25 whole)
Cumin - 0.3 g (1 pinch)
Lettuce - 20 g (2 leaves)
Red beans, canned - 100 g

How to make:

Dice tomato, pepper and chop lettuce leaves. Add canned chickpeas and red beans to the chopped vegetables
For dressing, mix lime juice, cumin, chopped garlic, and olive oil to season the salad