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Home » Recipes » Salad

Fiesta Bean Salad (Easy, Vegan!)

Aug 17, 2014 by Kaitlin · 8 Comments

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An easy, delicious Fiesta Bean Salad recipe tossed in a simple cumin-lime dressing! It's fresh, healthy, and packed with plant-based protein and fiber. (Vegan, gluten-free, oil-free.)

Overhead view of vegan fiesta bean salad with cumin-lime dressing in a white bowl with lime slices

This delicious Fiesta Bean Salad is so much goodness in one bowl! It's hearty, satisfying, and made with nourishing plant-based ingredients.

It features a protein-rich base of chickpeas AND black beans. Then we bring ripe tomatoes, red onion, fresh herbs, and creamy avocado to the party. And finally, toss it in a simple but tasty cumin-lime dressing. (Yum!)

Best of all it's easy to prepare. You can enjoy it as a main dish, side dish, chip dip, or quick snack pulled out of the fridge. Plus it's great for parties, BBQs, potlucks, and beyond.

Chickpeas, black beans, onion, tomato, lime, avocado, and spice ingredients laid out on a metal tray

Ingredients for Fiesta Bean Salad

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

  • Chickpea (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 make 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.
  • 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.
Preparing ingredients for salad in a large glass bowl before stirring together

Customizing

Beans & veggies: Swap in some 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 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 prepare 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.)

Mixing together fiesta bean salad in a large glass bowl with metal spoon

Serving

Make-ahead: This dish is great made-ahead for meal prep, packed lunches, BBQs, picnics, and potlucks. Enjoy it as a salad or dip with tortilla chips!

Avocado tip: If you're preparing the salad ahead of time, you can wait and add the avocado right before serving. This helps prevent it from browning.

Storing

Store 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.

Close-up view of fiesta bean salad in a white bowl with serving spoon

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

Overhead view of vegan fiesta bean salad with cumin-lime dressing in a white bowl with lime slices

Fiesta Bean Salad (Easy, Vegan!)

A hearty salad that combines both black beans and chickpeas with fresh veggies, creamy avocado, and a cumin-lime dressing. Enjoy it as a main dish, side dish, or snack!
5 from 6 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish, Side Dish
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 (1-cup servings)

Ingredients

  • 15 oz. can garbanzo beans
  • 15 oz. can black beans
  • 3 roma tomatoes
  • 1/3 cup red onion
  • 1/3 cup fresh cilantro
  • 1 large avocado

For the cumin-lime dressing:

  • 3 Tbsp. lime juice
  • 1 1/2 Tbsp. red wine vinegar
  • 1-2 cloves garlic, minced
  • 1 tsp. ground cumin
  • 1/4 tsp. salt

Instructions

  • Make the dressing: In a small bowl, add all dressing ingredients and whisk to combine. Set aside. (Feel free to add 1 tsp. pure maple syrup to balance the flavors, or 1/4 tsp. chili powder for some spice.)
  • Rinse and drain chickpeas and black beans. Add to a medium mixing bowl.
  • Dice tomatoes, roughly chop cilantro, and finely dice red onion. Add to the beans.
  • Pour dressing over salad and stir.
  • Peel and dice avocado. Add it to the salad and lightly toss to combine. Taste and adjust flavors if needed, or add more salt & pepper.
  • Can serve immediately or let it chill in the refrigerator for at least an hour first. (If not serving immediately, you can add the avocado right before serving to prevent it from browning.)

Notes

Yield: Recipe makes about 6 cups salad.
Customizing: Swap in cooked sweet corn, bell pepper, roasted bell pepper, cucumber, green onions instead of red onions, etc.
Make it spicy: Add diced jalapeño, chili powder, or a pinch of cayenne pepper to taste.
Recipe adapted from Skinnytaste.

Nutrition Per Serving (Estimate)

Nutrition Facts
Fiesta Bean Salad (Easy, Vegan!)
Amount per Serving
Calories
194
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Potassium
 
592
mg
17
%
Carbohydrates
 
27
g
9
%
Fiber
 
11
g
46
%
Sugar
 
2
g
2
%
Protein
 
9
g
18
%
Vitamin A
 
389
IU
8
%
Vitamin C
 
13
mg
16
%
Calcium
 
65
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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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

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Kkenn says

    January 08, 2017 at 3:16 am

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

    Reply
    • Kaitlin says

      January 08, 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 says

      January 09, 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 says

      February 02, 2017 at 6:38 pm

      That's so wonderful to hear! Glad your group enjoyed it!

      Reply
  2. jj chill says

    September 08, 2014 at 1:30 am

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

    Reply
    • Kaitlin says

      September 08, 2014 at 2:05 pm

      Aww, that's so great! Glad you enjoyed, and thanks for sharing.

      Reply
  3. Ania says

    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 says

      August 28, 2014 at 2:40 pm

      Hello, Ania! Great call with extra lime juice - so happy you enjoyed it!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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