Fiesta Bean Salad – Skinnytaste

Fiesta Bean Salad is made with black beans, chickpeas, tomatoes, cilantro, and avocado with a cumin-lime vinaigrette.

Fiesta Bean Salad

This delicious Fiesta Bean Salad is packed with fiber! I try to eat lots of legumes each week for more fiber and I love the bright, fresh flavors of this quick and easy salad! Black beans and chickpeas combine with avocado, tomatoes and lime for a bright and flavorful salad that’s perfect for prepping for the week. Make this for lunch or as a healthy side dish with grilled steak, tacos, shrimp, or chicken. For more canned chickpea salads, you might also love this Chickpea Salad or this Greek Chickpea Salad.

Something magical happens when you combine cumin, coriander, and lime juice. I can seriously add this to almost anything and be a happy camper.

I’ll confess that I haven’t always liked beans in my salads, I guess it’s a matter of texture because I love beans in soups or cooked with rice, but…add some avocados, cilantro, red onions, lime juice and cumin added and I’m in love with it! Additionally, it’s high in antioxidants, packed with heart-healthy fats, and high in fiber to keep you full and satisfied.

Ingredients:

• beans: Canned black beans and chickpeas
• Vegetables and herbs: Tomato, avocado, red onion and cilantro
• Salad dressing: Garlic, lime juice, cumin, olive oil, crushed red pepper flakes, salt and pepper

Variations:

• You can add corn, it’s especially good with charred summer corn on the cob
• Omit cilantro if you’re not a fan
• Swap out the beans or chickpeas for kidney beans, pink peas, or black-eyed peas.

serving size

This serves four as a side, if you would rather have this as a main course, it serves 2 people. You can easily double or triple the recipe to serve more.

food preparation

This can be made ahead of time and stored in an airtight container in the fridge for up to 4 days. If I were making this ahead of time I would omit the avocado and add it just before eating.

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