Southwest Chickpea Salad

This recipe was SO good. I basically took all of the ingredients and dumped them in a crockpot. I ate this salad several different ways: by itself, on top of a baked sweet potato, and with tortilla chips sprinkled in. 

Ingredients

1 15 ounce can black beans, rinsed & drained

1 15 ounce can chickpeas, rinsed & drained

1 15 ounce can of corn 

1 small can of diced tomatoes 

Squirt of lime juice 

2 tablespoons extra virgin olive oil

1 packer of taco seasoning 

(Optional – top with cheese and/or avocado)
Instructions

Combine all ingredients in a crockpot. Stir. Leave on high for 2-3 hours or low for 4 hours. Make sure to stir frequently. Turn the crockpot to warm if all of the liquid is gone prior to the time being up or it may burn. You guys know I’m bad with measurements and time, but it all turns out good anyway šŸ˜.

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