This post may contain affiliate links.Please read our disclosure policy.This Southwest Bean Salad is hearty, bold, and packed with serious flavor.

It’s loaded with chickpeas, black beans, pinto beans, crunchy veggies, and tossed in a bright lime cumin vinaigrette.It’s filling enough to eat on its own and perfect for meal prep since it gets better the longer it sits.Love a good bean salad? You need to try our Mediterranean Dense Bean Salad recipe as well as our protein packed Edamame Salad and our Avocado Black Bean Salad! The bean salad I can’t stop eating! I’ve been eating this southwestern bean salad on repeat lately, and it’s officially my go-to lazy workday lunch.

I make a big batch, stick it in the fridge, and then scoop it with tortilla chips straight into a bowl whenever hunger strikes – no reheating, no thinking, no effort required.It’s filling, flavorful, and somehow makes me feel like I have my life together even when I’m eating lunch at my desk.It’s also incredible on my vegetarian taco salad or a good burrito bowl! Here’s why you’ll love it: Hearty, filling, and protein-packed! Naturally vegetarian and easy to make vegan Perfect for meal prep – it gets better with time! Great as a side dish or a main In this post…Ingredients neededHow to Make ItRecipe TipsFrequently Asked QuestionsSouthwest Bean Salad Recipe Ingredients needed The ingredients for this southwestern black bean salad 

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