Fiesta Bean Salad
An easy bean salad that combines both black beans and chickpeas! It is fresh, healthy, satisfying, and tossed in a cumin-lime dressing.
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: Can also serve 6-8 as a small side.
Adapted from Skinnytaste.
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