Chickpea and Black Bean Salad

Ingredients:

2 cups (500 mL) chopped green beans
1 can (19 oz/540 mL) chickpeas
1 can (19 oz/540 mL) black beans
1 sweet red pepper, diced
1 cup (250 mL) corn kernels
2 green onions, sliced
1/4 cup (50 mL) chopped fresh coriander

Preparation

In saucepan of boiling salted water, cook green beans until tender-crisp, about 5 minutes. Drain and chill in cold water; drain and set aside.

Drain and rinse chickpeas and black beans; drain well and place in large bowl. Add red pepper, corn and onions; set aside.

Chili lime Dressing:
1/4 cup (50 mL)
vegetable oil 1 tsp (5 mL)
grated lime rind 3 tbsp (50 mL)
lime juice 1-1/2 tsp (7 mL)
chili powder 1 tsp (5 mL)
granulated sugar
1/4 tsp (1 mL) salt

Whisk together oil, lime rind and juice, chili powder, sugar and salt ; pour over beans and toss to coat.

Add green beans and coriander; toss.