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, the creamy avocado and fresh garden tomatoes are always a welcome addition!
I modified this recipe from Skinnytaste’s “Fiesta Bean Salad” as I’ve always been a huge fan of the cumin, garlic, lime combination. It’s the perfect way to make this salad shine with those beautiful southwestern flavors. Plus, this easy dish makes a great choice for make-ahead packed lunches and BBQ’s, picnics, and potlucks as well. Hope you enjoy if you give it a try as well!
Come join The Garden Grazer on Instagram and share a photo if you make this! I love seeing what you guys cook up. (Or leave a star rating below if you give it a try – your feedback is very appreciated!)
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
- 1 Tbsp. olive oil (optional)
- Juice from 1 lime
- 1-2 cloves garlic (minced)
- 3/4 tsp. 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)
Craving more Mexican-inspired deliciousness? Feel free to check out this Black Bean Lentil Salad or these Black Bean Tacos with Avocado Sauce!
this looks so good, i can just taste it! mmm!
Thanks! 🙂
Very colorful and summery salad. Yum!
Thanks Lail!
Just made it. Absolutely delicious. I only had to add extra lime juice. I guess my limes are not juicy enough. 🙂
Hi Ania! Yay! Happy to hear you enjoyed it. A little extra lime juice never hurts 😉 Once in a while I get less-juicy ones too!
Hi, how many serves would this make please?
Hi Leanne! This makes about 4 1/2 cups, so it's around 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!
Aww, wonderful to hear! So glad you enjoyed it – thanks for the message! 🙂
Will it good with tortilla chips?
Definitely!! Love to scoop this up with chips! 🙂
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 🙂 I've gotta work on updating the recipes! I'd recommend just leaving the oil out of this one (maybe add extra lime juice or a touch of water if needed). Hope you enjoy – have a beautiful week! <3
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!
Awesome!! So fun to hear it was enjoyed at your get-together – thanks for sharing 🙂 Hope you have a great weekend!