To make this filling bean saladI combine black beans, chickpeas, corn, chopped peppers, shredded cabbage, red onion, scallions and pepitas.
Then I mix it with a dressing made from barbecue sauce, Greek yogurt, lime juice, olive oil and ranch seasoning.
The dressing is smoky, spicy and slightly creamy, with the sweetness of the barbecue sauce balancing the lime and ranch seasoning. The cabbage and peppers keep the salad crunchy, while the corn adds a hint of sweetness.
I add some tortilla chips just before serving so they stay crispy and perfect for scooping. The salty crunch is a non-negotiable for me and makes this lunch more fun to eat.
