Go Back
+ servings
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.
AuthorKaitlin - The Garden Grazer
Prep Time:15 minutes
Total Time:15 minutes
CourseMain Dish, Side Dish
CuisineGluten-Free, Mexican-inspired, Oil-Free Option, Vegan
Servings4 medium bowls


  • 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


  • 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.)


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

Nutrition Per Serving (Estimate)

Calories: 291 kcal | Carbohydrates: 41 g | Protein: 13 g | Fat: 10 g | Saturated Fat: 1 g | Potassium: 890 mg | Fiber: 16 g | Sugar: 2 g | Vitamin A: 587 IU | Vitamin C: 18 mg | Calcium: 100 mg | Iron: 4 mg