Fiesta Bean Salad (Easy, Vegan!)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
6 (1-cup servings)
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Calories
194 kcal
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Course
Side Dish, Main Course
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Cuisine
Vegan, gluten-free
Fiesta Bean Salad (Easy, Vegan!)
Description
Fiesta Bean Salad (Easy, Vegan!) features canned garbanzo and black beans mixed with diced Roma tomatoes, fresh red onion, and cilantro. The creamy element comes from ripe avocado added at the end to avoid browning. The cumin-lime dressing, made with lime juice, red wine vinegar, garlic, cumin, and salt, ties the ingredients together with a tangy and slightly spicy flavor.
The salad is a vibrant combination of textures: the beans provide a firm bite while the fresh vegetables add crunch. The dressing’s acidity highlights the freshness of the ingredients, balanced by the richness of the avocado. This dish is suitable as a light lunch, side salad, or potluck contribution.
You can customize this salad by swapping in cooked sweet corn or bell peppers or by adding extra heat with jalapeños or chili powder. Serving it chilled enhances the flavors, and the avocado can be reserved until serving to keep the salad looking fresh.
Ingredients
- 15 oz. garbanzo beans canned
- 15 oz. black beans canned
- 3 Roma tomato
- 1/3 cup red onion
- 1/3 cup cilantro fresh
- 1 avocado large
For the cumin-lime dressing:
- 3 Tbsp. lime juice
- 1 1/2 Tbsp. red wine vinegar
- 1-2 cloves garlic minced
- 1 tsp. cumin ground
- 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
- This recipe yields about 6 cups of salad, suitable for sharing or leftovers.
- You can customize by adding sweet corn, bell peppers, roasted peppers, cucumbers, or swapping red onion for green onions.
- Add heat by including diced jalapeño, chili powder, or cayenne pepper to your taste.
- To prevent avocado browning, add it just before serving if chilling the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1-cup servings)
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Potassium | 592mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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