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!
Servings6 (1-cup servings)
Ingredients
- 15 oz. can garbanzo beans
- 15 oz. can black beans
- 3 roma tomatoes
- 1/3 cup red onion (more/less to taste)
- 1/3 cup fresh cilantro
- 1 large avocado
For the cumin-lime dressing:
- 3 Tbsp. lime juice
- 1 1/2 Tbsp. red wine vinegar (or more lime juice)
- 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)
Calories: 194 kcal | Carbohydrates: 27 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Potassium: 592 mg | Fiber: 11 g | Sugar: 2 g | Vitamin A: 389 IU | Vitamin C: 13 mg | Calcium: 65 mg | Iron: 3 mg