Fiesta Bean Salad with Cumin-Lime Dressing
This dense salad features hearty beans, fresh veggies, and cilantro all tossed in a zesty cumin-lime dressing! It's easy to prepare, so satisfying, and packed with plant-based protein and fiber.
Servings: 6 (1-cup servings)
Ingredients
- 15 oz. can garbanzo beans
- 15 oz. can black beans
- 3 roma tomatoes (or grape tomatoes)
- 1/3 cup red onion
- 1 jalapeño pepper (optional)
- 1/3 cup fresh cilantro
- 1 large avocado
For the cumin-lime dressing:
- 3 Tbsp. lime juice (or more)
- 1 1/2 Tbsp. red wine vinegar
- 1-2 cloves garlic, minced
- 1 tsp. ground cumin
- 1/4 tsp. salt
Instructions
- Make dressing: In a small bowl, add all dressing ingredients and whisk to combine. Set aside. (Feel free to add up to 1 tsp. pure maple syrup to balance the flavors, or 1/4 tsp. chili powder for some spice.)
- Prepare beans: Rinse and drain the garbanzo beans and black beans. Place in a medium mixing bowl.
- Prepare veggies: Dice the tomatoes, finely dice the red onion, and finely dice the jalapeño (if using). Roughly chop the cilantro. Then peel and dice the avocado. Add to the beans.
- Combine: Pour dressing over the salad and stir. Taste and adjust flavors if desired. (Add more salt if the flavors don't quite pop, or add more lime juice for more tanginess.)
- Serve: You can serve this salad immediately or allow it to chill in a sealed container in the refrigerator for at least an hour first. (If not serving immediately, you can add the avocado right before serving to help keep it fresh.)
Notes
Customizing: Add cooked sweet corn, bell pepper, roasted bell pepper, cucumber, green onions instead of red onions, etc.
Make it spicy: Add more diced jalapeño, chili powder, or a pinch of cayenne pepper to taste.
Yield: Recipe makes about 6 cups salad.
Recipe adapted from Skinnytaste.
Nutrition Per Serving (Estimate)
Calories: 195 kcal | Carbohydrates: 27 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Potassium: 598 mg | Fiber: 11 g | Sugar: 2 g | Vitamin A: 414 IU | Vitamin C: 16 mg | Calcium: 65 mg | Iron: 3 mg
