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    Home » Recipes » Salad

    Fiesta Bean Salad with Cumin-Lime Dressing

    Aug 17, 2014 by Kaitlin

    An easy black bean and chickpea Fiesta Bean Salad with cumin-lime dressing! This recipe is fresh, healthy, and packed with plant-based protein and fiber. (Vegan, gluten-free, oil-free option.)

    Fiesta Bean Salad with cumin-lime dressing on a plate

    This easy, satisfying Fiesta Bean Salad is so hearty and delicious!

    Chickpeas and black beans are two of my favorites, so I love them joining forces in the same dish.

    Beans are rich in fiber and protein, so this dish always feels pleasantly satisfying.

    Plus it's tossed with a simple but tasty cumin-lime dressing, and creamy avocado and tomatoes.

    Fiesta bean salad with avocado and tomato on a plate

    Ingredients for Fiesta Bean Salad

    For this recipe you will toss together in a large bowl:

    • Chickpea (garbanzo beans)
    • Black beans: I use canned beans, but feel free to use freshly cooked beans if you wish. You will need about 1.5 cups of both beans, or about 3 cups total 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 use green onion (scallion) for a milder taste.
    • Fresh cilantro
    • Avocado: I use one large avocado, but you can use as much as you'd like.
    • Lime juice: You will need two tablespoons fresh lime juice for this recipe, which is about one lime.
    • Ground cumin
    • Fresh garlic cloves

    Serving and Storing

    Make-ahead: This dish is great made-ahead for meal prep, packed lunches, BBQs, picnics, and potlucks. You can enjoy it as a salad, or it also makes a tasty chip dip!

    Leftovers: Store leftovers in an airtight container in the refrigerator. We find they keep well for about 4 days.

    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.

    Fiesta bean salad with cilantro and tomato

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

    Fiesta Bean Salad with cumin-lime dressing on a plate

    Fiesta Bean Salad

    An easy bean salad that combines both black beans and chickpeas! It's fresh, healthy, satisfying, and tossed in a cumin-lime dressing.
    5 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Side Dish
    Cuisine: Gluten-Free, Mexican-inspired, Oil-Free Option, Vegan
    Servings: 4 medium bowls

    Ingredients

    • 15 oz. can garbanzo beans (chickpeas)
    • 15 oz. can black beans
    • 3 roma tomatoes (or cherry/grape tomatoes)
    • 1/2 small red onion (less to taste)
    • 1/3 cup fresh cilantro
    • 1 avocado
    • Optional: bell pepper, jalapeno, sweet 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 dressing 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

    Yield: This can also serve 6-8 as a small side.
    Adapted from Skinnytaste.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Fiesta Bean Salad
    Amount per Serving
    Calories
    291
    % Daily Value*
    Fat
     
    10
    g
    15
    %
    Saturated Fat
     
    1
    g
    6
    %
    Potassium
     
    890
    mg
    25
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    16
    g
    67
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    587
    IU
    12
    %
    Vitamin C
     
    18
    mg
    22
    %
    Calcium
     
    100
    mg
    10
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this black bean and chickpea Fiesta Bean Salad with cumin dressing, also check out:

    • Black Bean Lentil Salad
    • Black Bean Tacos with Avocado Sauce
    • White Bean Tomato Salad (10 Minute)

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

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Kkenn

      January 08, 2017 at 3:16 am

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

      Reply
      • Kaitlin | The Garden Grazer

        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

        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 | The Garden Grazer

        February 02, 2017 at 6:38 pm

        That's great to hear!

        Reply
    2. Michelle B

      October 31, 2016 at 1:22 am

      Looks delicious. Can you recommend an alternative to olive oil to make it oil free?

      Reply
      • Kaitlin | The Garden Grazer

        October 31, 2016 at 3:31 pm

        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!

        Reply
    3. TP

      July 11, 2015 at 2:29 am

      Will it be good with tortilla chips?

      Reply
      • Kaitlin | The Garden Grazer

        July 15, 2015 at 5:34 pm

        Absolutely! A great chip dip too.

        Reply
    4. jj chill

      September 08, 2014 at 1:30 am

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

      Reply
      • Kaitlin | The Garden Grazer

        September 08, 2014 at 2:05 pm

        That's great! Thanks for sharing!

        Reply
    5. Leanne F

      September 03, 2014 at 7:26 am

      Hi, how many servings would this make please?

      Reply
      • Kaitlin | The Garden Grazer

        September 03, 2014 at 7:04 pm

        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!

        Reply
    6. Ania

      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 | The Garden Grazer

        August 28, 2014 at 2:40 pm

        So great to hear!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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