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Fiesta Bean Salad with Cumin-Lime Dressing

August 17, 2014 By Kaitlin McGinn 18 Comments

Easy, satisfying fiesta bean salad with cumin-lime dressing! Fresh, healthy, and made with two delicious varieties of beans. (Vegan, gluten-free, oil-free option)

Fiesta Bean Salad with cumin-lime dressing on a plate

Summer’s not over yet, so that means I’m still happily swimming in salads. Like this satisfying Fiesta Bean Salad! It’s so hearty with a nice protein boost from all the beans.

Garbanzos and black beans are my two favorites, so I love them joining forces in the same dish. They’re full of fiber and protein that keeps me feeling pleasantly satisfied. Plus, creamy avocado and fresh garden tomatoes are always welcome additions.

Fiesta bean salad with avocado and tomato on a plate

Ingredients for Fiesta Bean Salad

For this recipe you’ll need:

  • Garbanzo beans
  • Black beans
  • Roma tomatoes
  • Red onion
  • Fresh cilantro
  • Avocado
  • Lime juice
  • Ground cumin
  • Garlic

Plus, this easy dish makes a great choice for make-ahead packed lunches and BBQ’s, picnics, and potlucks as well.

Fiesta bean salad with cilantro and tomato
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5 from 5 votes

Fiesta Bean Salad

Fiesta bean salad with cumin-lime dressing! Fresh, healthy, and made with two delicious varieties of beans.
AuthorKaitlin – The Garden Grazer
Prep Time15 mins
Total Time15 mins
CategoryMain Dish, Side Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free Option, Vegan
Servings4 medium bowls

Ingredients

US Customary – Metric
  • 15 oz. can garbanzo beans
  • 15 oz. can black beans
  • 3 roma tomatoes
  • 1/2 small red onion (less to taste)
  • 1/3 cup cilantro
  • 1 avocado
  • Optional: bell pepper, jalapeno, corn, etc.

For the cumin-lime dressing:

  • 2 Tbsp. lime juice (about 1 lime)
  • 1-2 cloves garlic (minced)
  • 3/4 tsp. ground cumin
  • 1/4 tsp. salt
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Instructions

  • Make the dressing: in a small bowl, add all ingredients and whisk to combine. Set aside.
  • Rinse and drain beans. Add to a medium bowl.
  • Dice tomatoes, roughly chop cilantro, and finely dice red onion. Add to the beans.
  • Pour dressing over bean mixture and stir.
  • Peel and dice avocado. Add it to the salad and lightly toss to combine.
  • Can serve immediately or chill for at least an hour. (If not serving immediately, you can add the avocado right before serving to prevent it from browning if you wish.)

Notes

Can serve 6-8 as a small side.
Adapted from Skinnytaste

Nutrition Per Serving (Estimate)

Calories: 291 kcalCarbohydrates: 41 gProtein: 13 gFat: 10 gSaturated Fat: 1 gPotassium: 890 mgFiber: 16 gSugar: 2 gVitamin A: 587 IUVitamin C: 18 mgCalcium: 100 mgIron: 4 mg
Did you make this recipe?Please leave a star rating or comment below.
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Black Bean and chickpea salad with cumin-lime dressing

If you’re craving more Mexican-inspired deliciousness, also feel free to check out:

  • Black Bean Lentil Salad
  • Black Bean Tacos with Avocado Sauce

Come join The Garden Grazer on Instagram and then share a photo if you make or adapt this recipe! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: avocado, black beans, chickpea, cilantro, cumin, family-friendly, garbanzo, garlic, lime, onion, picnic, plant protein, potluck, summer, take-along lunch, tomato

Previous Post: « Wild Rice Spinach Salad with Lemon-Garlic Dressing
Next Post: Lentil Salad with Capers and Balsamic-Dijon Dressing »

Reader Interactions

Comments

  1. LittleMonsterx14

    August 19, 2014 at 1:21 am

    this looks so good, i can just taste it! mmm!

    Reply
    • Kaitlin | The Garden Grazer

      August 19, 2014 at 1:47 pm

      Thank you!

      Reply
  2. Lail Hossain

    August 21, 2014 at 2:45 am

    Very colorful and summery salad. Yum!

    Reply
    • Kaitlin | The Garden Grazer

      August 21, 2014 at 10:48 pm

      Thanks!

      Reply
  3. Ania

    August 27, 2014 at 4:27 am

    Just made it. Absolutely delicious. I only had to add extra lime juice. I guess my limes are not juicy enough. 🙂

    Reply
    • Kaitlin | The Garden Grazer

      August 28, 2014 at 2:40 pm

      So great to hear!

      Reply
  4. Leanne F

    September 3, 2014 at 7:26 am

    Hi, how many serves would this make please?

    Reply
    • Kaitlin | The Garden Grazer

      September 3, 2014 at 7:04 pm

      Hi Leanne! This makes about 4 1/2 cups, so it’s roughly 4-5 servings. It could serve more if portions are small. Hope that helps!

      Reply
  5. jj chill

    September 8, 2014 at 1:30 am

    Simply perfect. I'm super picky with my food, so this is definitely a keeper!

    Reply
    • Kaitlin | The Garden Grazer

      September 8, 2014 at 2:05 pm

      That’s great! Thanks for sharing!

      Reply
  6. TP

    July 11, 2015 at 2:29 am

    Will it good with tortilla chips?

    Reply
    • Kaitlin | The Garden Grazer

      July 15, 2015 at 5:34 pm

      Absolutely! A great dip too 🙂

      Reply
  7. Michelle B

    October 31, 2016 at 1:22 am

    Looks delicious. Can you recommend an alternative to olive oil to make it oil free?

    Reply
    • Kaitlin | The Garden Grazer

      October 31, 2016 at 3:31 pm

      Hey Michelle! Awesome question. This recipe was from a couple years ago and I've since gone mostly oil-free as well 🙂 Simply omit the oil (or add extra lime juice if needed). Hope you enjoy!

      Reply
  8. Kkenn

    January 8, 2017 at 3:16 am

    If serving it the next day, would you add the dressing the next day?

    Reply
    • Kaitlin | The Garden Grazer

      January 8, 2017 at 3:46 pm

      Hi! You could do either. If making the day before, I might suggest making the salad and dressing, leaving them separate, then tossing together an hour before serving. It would be a little fresher that way, but you could certainly mix them together the day before and let it marinate more.

      I would definitely wait to add the avocado right before serving however, so it's fresh and no browning 🙂 Hope you enjoy!

      Reply
    • Kkenn

      January 9, 2017 at 1:37 am

      Thanks so much! Tried it for a large group and it was a hit! Will be my go to salad now!

      Reply
    • Kaitlin | The Garden Grazer

      February 2, 2017 at 6:38 pm

      That’s great to hear!

      Reply

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Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

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