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)
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.
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
Ingredients
- 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
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
Nutrition Per Serving (Estimate)
If you’re craving more Mexican-inspired deliciousness, also feel free to check out:
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this looks so good, i can just taste it! mmm!
Thank you!
Very colorful and summery salad. Yum!
Thanks!
Just made it. Absolutely delicious. I only had to add extra lime juice. I guess my limes are not juicy enough. 🙂
So great to hear!
Hi, how many serves would this make please?
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!
Simply perfect. I'm super picky with my food, so this is definitely a keeper!
That’s great! Thanks for sharing!
Will it good with tortilla chips?
Absolutely! A great dip too 🙂
Looks delicious. Can you recommend an alternative to olive oil to make it oil free?
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!
If serving it the next day, would you add the dressing the next day?
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!
Thanks so much! Tried it for a large group and it was a hit! Will be my go to salad now!
That’s great to hear!