Fiesta Bean Salad with Cumin-Lime Dressing

This dense Fiesta Bean Salad recipe features hearty beans, fresh veggies, and cilantro all tossed in a zesty cumin-lime dressing! It's easy to prepare, so satisfying, and packed with plant-based protein and fiber. (Vegan, gluten-free, oil-free.)

This vibrant Fiesta Bean Salad combines so much goodness in one bowl! It's hearty enough to satisfy, yet fresh and bright thanks to crisp veggies and a zesty dressing.

The salad base features a double hit of plant-based protein from chickpeas and black beans. Then we bring juicy tomatoes, red onion, fresh herbs, and creamy avocado to the party. And finally, toss it in a simple but tasty cumin-lime dressing that ties it all together!

Best of all, it's so easy to prepare. (And no cooking required!) Serve it as a main dish, side dish, chip dip, or quick snack pulled out of the fridge. It holds up well, so it's also great for meal prep, picnics, barbecues, potlucks, and gatherings.

Ingredients for Fiesta Bean Salad

For this recipe, you'll toss together in a large bowl:

• Chickpeas (garbanzo beans): You'll need one 15-ounce can for this recipe. I use canned beans, but use freshly cooked beans if you wish. (If you cook yours from scratch, you'll need about 1.5 cups each of black beans and chickpeas.)
• Black beans
• Roma tomatoes: Or substitute cherry tomatoes or grape tomatoes for a richer, sweeter tomato flavor. Plum tomatoes would be great too.
• Red onion: Or you can substitute white onion or sweet onion. For a milder taste, use sliced green onion (scallion).
• Fresh cilantro
• Avocado: I use one large avocado, but you can use as much as you'd like.
• Jalapeño pepper: This is optional, but I love including it for flavor and a little heat.
• Lime juice: You'll need three tablespoons (or more!) of fresh lime juice for this recipe, which is about one and a half limes.
• Red wine vinegar: If you don't care for this, simply omit and add extra lime juice to taste.
• Ground cumin
• Fresh garlic cloves
• Salt: You can also add black pepper to taste.

Customizing

Beans & veggies: Swap in cooked sweet corn kernels, red bell pepper, roasted bell pepper, cucumber, or anything else that sounds good. You can also use two cans black beans instead of one chickpea and one black bean.

Make it spicy: Add more diced jalapeño pepper, chili powder, red pepper flakes, or a pinch of cayenne pepper to taste.

Dressing: Add a teaspoon of pure maple syrup to help balance the flavors if desired. Or for extra lime flavor, add lime zest. (I keep the dressing oil-free, but if you include oil in your diet, you can whisk in a tablespoon of good quality extra virgin olive oil as well.)

Serving

This dish is great made-ahead for meal prep, packed lunches, BBQs, picnics, and potlucks. Either enjoy it as a salad or dip with tortilla chips! (If you're preparing the salad ahead of time, you can wait and add the avocado right before serving. This helps keep it fresh.)

Storing

Store the leftovers in an airtight container in the refrigerator. I find it keeps well for about 4 days. Stir again before serving because the dressing can settle at the bottom of the dish.

For more inspiration, also browse all vegan black bean recipes or salad recipes.

If you're enjoying this Fiesta Bean Salad recipe, also check out:

• Southwest Black Bean Soup
• Black Bean Lentil Salad
• Black Bean Tacos with Avocado Sauce
• White Bean Tomato Salad

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