Directions
- 1Gather all ingredients.
- 2Drain and rinse one can of black beans.
- 3Add one can of chickpeas to a bowl.
- 4Add the drained and rinsed black beans to the bowl.
- 5Dice two cucumbers and add them to the bowl.
- 6Add cherry tomatoes to the bowl.
- 7Add one whole pack of mozzarella pearls to the bowl.
- 8Dice half of a red onion and add it to the bowl.
- 9Add Kalamata olives (optional).
- 10Add banana peppers to the bowl.
- 11Chop and add fresh parsley on top. (Cilantro can be used as an alternative).
- 12For the dressing, combine olive oil, red wine vinegar, banana pepper juice, Dijon, and a little bit of maple syrup.
- 13Whisk the dressing ingredients together.
- 14Pour the dressing over the salad ingredients.
- 15Mix everything together.
- 16Transfer the salad to a container for refrigeration.
- 17Optionally, add some corn.
Ingredients
- 1 can chickpeas
- 1 can black beans, drained and rinsed
- 2 cucumbers
- cherry tomatoes
- 1 pack mozzarella pearls
- 0.5 red onion
- Kalamata olives
- banana peppers
- fresh parsley
- olive oil
- red wine vinegar
- banana pepper juice
- Dijon
- maple syrup
- corn
Equipment
frotherwhiskforkcontainer
Tips
- This salad gets better as it marinates in the fridge throughout the week.
- Cilantro can be used instead of parsley if preferred.
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