The Garden Grazer

Fiesta Bean Salad

By 18 Comments

Fiesta bean salad with cumin-lime dressing! Fresh, healthy, and made with two delicious varieties of beans! (Vegan, gluten-free)

Summer’s not over yet, so that means I’m still happily swimming in salads over here. I can’t stop! This one is 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. I’ve always been a huge fan of the cumin-lime-garlic combination and it’s the perfect way to make this salad shine. Can’t go wrong with southwestern flavors! This is definitely a great choice for packed lunches and BBQ’s/picnics as well.

Vegan, gluten-free
Adapted from Skinnytaste

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 dressing}
1 Tbsp. olive oil (optional)
Juice from 1 lime
1-2 cloves garlic, minced
3/4 tsp. cumin
1/4 tsp. salt

Directions
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.)

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Comments

    • 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

      Reply

    • 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

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