Fiesta Bean Salad – Skinnytaste

Fiesta Bean Salad is made with black beans, chickpeas, tomatoes, cilantro, and avocado, all tossed in 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 weeknight prep. Prepare for lunch or as a healthy side dish with grilled steak, tacos, shrimp or chicken. For more canned chickpea salads, you might also like this Chickpea Salad or Greek Chickpea Salad.

When you combine cumin, coriander, and lime juice, something magical happens. I can seriously add that to almost anything and be a happy camper.

I confess that I have not always liked beans in my salads. I think it’s the texture because I love beans cooked in soups or with rice, but…add some avocados, cilantro, red onions, lime juice and cumin and I’m in love! 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 tastes especially good with charred summer corn on the cob
• If you’re not a fan, leave out the cilantro
• Swap out the beans or chickpeas for kidney beans, pink peas, or black-eyed peas.

serving size

This is enough for four people as a side dish, if you prefer it as a main course, it’s enough for two 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 refrigerator for up to 4 days. If I were to make this ahead of time, I would omit the avocado and add it just before eating.

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