Chickpea and Black Bean Summer Salad | Cooking With Hatchells | Umami

Ingredients

• 1- 19 ounce can of chickpeas, rinsed and drained
• 1- 19 ounce can of black beans, rinsed and drained
• 1- 341 ml can of corn, drained
• 1 English Cucumber, chopped
• 1 pint Cherry Tomatoes, cut in half
• ½ Sweet or Red Onion, diced
• ⅓ cup extra virgin Olive Oil
• 4 Tablespoons Lime Juice
• 1 Tablespoon Cilantro Paste or chopped fresh Cilantro * You can use Oregano as an option if you don't like Cilantro
• 1 Tablespoon minced Garlic