An easy black bean & chickpea Fiesta Bean Salad with cumin-lime dressing! This recipe is fresh, healthy, and packed with plant-based protein and fiber. (Gluten-free & oil-free option.)
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 full of fiber and protein, so this dish always feels so pleasantly satisfying.
Plus it is topped off with a simple but tasty cumin-lime dressing, and creamy avocado and tomatoes.
Ingredients
For this recipe you will need:
- 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 1/2 cups of both beans, or about 3 cups total.
- Roma tomatoes: Or substitute cherry tomatoes or grape tomatoes for a richer, sweeter tomato flavor.
- Red onion: Or use green onion (scallion) for a milder taste.
- Fresh cilantro
- Avocado
- Lime juice
- Ground cumin
- Garlic cloves
Serving + 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: If not serving immediately, you can add the avocado right before serving to prevent it from browning if you wish.
For more inspiration, also browse all bean recipes or salad recipes.
Fiesta Bean Salad
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
Nutrition Per Serving (Estimate)
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Kkenn
If serving it the next day, would you add the dressing the next day?
Kaitlin | The Garden Grazer
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!
Kkenn
Thanks so much! Tried it for a large group and it was a hit! Will be my go to salad now!
Kaitlin | The Garden Grazer
That's great to hear!
Michelle B
Looks delicious. Can you recommend an alternative to olive oil to make it oil free?
Kaitlin | The Garden Grazer
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!
TP
Will it be good with tortilla chips?
Kaitlin | The Garden Grazer
Absolutely! A great chip dip too.
jj chill
Simply perfect. I'm super picky with my food, so this is definitely a keeper!
Kaitlin | The Garden Grazer
That's great! Thanks for sharing!
Leanne F
Hi, how many servings would this make please?
Kaitlin | The Garden Grazer
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!
Ania
Just made it. Absolutely delicious. I only had to add extra lime juice. I guess my limes are not juicy enough.
Kaitlin | The Garden Grazer
So great to hear!