Fiesta Bean Salad

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

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken. You may also love this Chickpea salad with Cucumber and Tomatoes, or this Greek Chickpea Salad.

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

I confess that I didn’t always like beans in my salads, I think it’s a texture thing because I love beans simmered in soups or with rice, but…

Add some avocados, cilantro, red onion, lime juice, and cumin…. this is yumm-y!! What’s more it’s antioxidant rich, full of heart healthy fats, clean, and high in fiber which keeps you full and satisfied.

This serves four as a main dish, if you prefer to have this as a side dish, then it would easily serve 8.

Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.
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4.88 from 8 votes
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Fiesta Bean Salad

4
8
4
SP
335 Cals 14 Protein 47 Carbs 11.5 Fats
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
Yield: 4 servings
COURSE: Lunch, Salad, Side Dish
CUISINE: American
Black beans, chick peas, tomatoes, cilantro and avocado are tossed with a cumin-lime vinaigrette – I love the bright, fresh flavors of this quick and easy salad! Perfect for lunch, Meatless Mondays, or even as a side dish with grilled steak, shrimp or chicken.

Ingredients

  • 2 cloves garlic, minced
  • 3 tbsp fresh lime juice
  • 1 tbsp extra virgin olive
  • 1 tsp cumin
  • pinch crushed red pepper flakes
  • 1/2 teaspoon salt
  • 15 oz can black beans, rinsed and drained
  • 1 cup canned chickpeas, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup minced red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 medium avocado, diced

Instructions

  • In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper, and salt.
  • Add the black beans, chickpeas, tomato, onion and cilantro; mix well.
  • When ready to eat, gently mix in avocado and serve right away.

Nutrition

Serving: 1generous cup, Calories: 335kcal, Carbohydrates: 47g, Protein: 14g, Fat: 11.5g, Saturated Fat: 2g, Sodium: 481.5mg, Fiber: 15.5g, Sugar: 0.5g
Blue Smart Points: 4
Green Smart Points: 8
Purple Smart Points: 4
Points +: 7
Keywords: chickpea avocado salad, fiesta bean salad, two bean salad

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132 comments

  1. I have made this many times. Delicious and healthy. 

  2. This is one of my all time favorite recipes! I always double the recipe to make sure we have leftovers. If you’ll be eating this over the course of a few days, I recommend holding off on adding the avocado until you’re ready to serve, or in the plate directly on top of the serving. Thank you for such a wonderful recipe!

  3. The dressing on this salad is absolutely amazing! The entire dish is so delicious. I’ve never been a big bean salad fan, but after trying this I’m obsessed.

  4. Gina, once again you have created a recipe that is full of great flavour and so quick to make. I made it exactly as you wrote and it is perfect! I will be making this again and again during the summer.
    Thanks!!

  5. Delicious and super easy to whip together. Made this the night before for family lunches. Excited to have options other than sandwiches for lunches. 

  6. I really liked the salad but thought it was too garlicky. I only used one clove. Next time I will try half a clove or even powdered garlic.

  7. Hi Gina,
    After reading all the great reviews. I’ve decided to make this salad for Father’s Day dinner. Can you please tell me the point value is for how many cups? Looking forward to making it.
    Thank you!

  8. Love this recipe! What is the serving size?

  9. How come when I input the nutritional info into the WW app, the freestyle points come out different? I’ve been following your weekly meal plans (which are amazing, btw) and it’s happened a few times. Thanks!

    • Hi Jillian. Are you using the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  10. Made this for our Cinco de Mayo party yesterday and it was delicious. Took a shortcut and used fresh pico de Gallo instead of chopping tomatoes and onions. Came together in 5 minutes. Leftovers made a great lunch.

  11. Pingback: Skinnytaste Meal Plan (May 14-20) – Spotlight Food

  12. Pingback: Over 20 Delicious Chickpea (Garbanzo Bean) Snacks, Sides, and Mains - Meal Planning Mommies

  13. Absolutely delicious! I will definitely make again.

  14. So delicious! My avocado must have been smaller because my smart points values came out less than posted. I will definitely be making this again!

  15. How many points is it without the avocado?

  16. GINA this looks so good! I’m curious about the new WW Freestyle program points…. I know your new 2018 meal plan says you updated for that…. I’m curious about older recipes you have…… I guess if it’s something made with eggs/chicken breast/seafood etc (things that are now zero points on WW I will need to try and calculate these? I love your website and meal plans….. shopping list is amazing too. Thanks in advance for your insight,

  17. Just made this and it is delicious! Didn’t know if I would like the beans but I’m trying to eat healthier so thought I would give it a go. So glad I did! Thank you!

  18. Just ate this salad after marinading over night. Wow! So good. I’ve been experimenting with all types of bean salads for years and never got it quite right, until now. Thanks Gina. I added 1 can of cut green beans and 1can of corn. I also doubled up on the lime mixture to account for the additions. Beautiful and tasty. Definitely a go-to meal for sure.

  19. Made this today to have for my wife’s lunches. I skipped the avocado since she’s not a fan and used cannellini beans instead of chickpeas. I’m not usually one for cold bean salads but I loved this. Next time I’m going to make sure to pick up and avocado for me, and I might add some diced jalapeño for even more of a kick. Good stuff.

  20. This recipe was fantastic. Our store didn’t have cilantro or avocado today so I substituted spring mix lettuce. It’s a keeper for me. The combination in the dressing was unusual, yum!

  21. OH, I forgot to say that I had 2 servings!

  22. WOW! I am a legumes lady and this was fantastic! The avocado addition made it even more delightful. My husband ate it as a dip with chips. I might use it for our next potluck as a dip!

  23. Pingback: Fiesta Bean Salad – Helprecipes

  24. I’m not a fan of chick peas as well but when you prepare this fiesta salad ‘OMG’, it is soooo good. You don’t even taste the chick peas.

  25. This salad is so delicious and clean and diet-friendly. Sometimes I leave out the cilantro, or reduce the amount of cilantro to 1 or 2 tbsp since cilantro so easily dominates a dish. I’ve made it several times, and have recommended it to friends and they later raved about it. Do you think basil might be an okay sub for cilantro? Lots of it growing in the garden right now. 🙂

  26. Delicious, and it makes a healthful, filling dinner that makes dieting easier. The cumin adds really nicely to the overall flavor.

  27. This recipe was delicious! I added corn to it which made me like it even more, couldn’t have enough.

  28. To the chick pea naysayers,  I would probably put in every bean I could find on the shelf.  I’m a die hard bean lover 🙂

  29. Will it be more flavorful if we made it the night before?

  30. Great salad!

  31. do you think this would be good baked in a veggie burrito without avocado ?

  32. Do you heat the beans at all? Or just open a can and throw them in?

  33. Made it for a potluck & love the flavors! Even better 2nd & 3rd day. Thanks!

  34. Added chunks of orange bell pepper and roasted corn and served on a bed of arugala. So yummy!

  35. This recipe is SO good, everything is perfect! I could eat it all in one sitting! 🙂

  36. LOVE this recipe!!!!! I added a ton more crushed red peppers. So much flavor and it took such a short time tot
    toss it together . I've made it twice in the last week and will be taking it to our 4th of July picnic.

  37. making this tonight but adding precooked shrimp to up the protein

  38. I just made this for supper–soooooo yummmmmmmmy!

  39. This was really good! I was out of regular olive oil but had hot pepper olive oil, so used that instead of adding the pepper flakes, AND I didn't have an avocado but it turned out superb anyhow!

  40. Amazing! Made this today but with red kidney beans, chickpeas and lentils. Also added a bit of shredded zucchini, cucumber and skipped the avocado as I'm alergic! Thanks!

  41. Made this for the 4th of July this weekend – what a great simple side dish! Cheers!

  42. hi…can you tell me what the nutrition facts would be without adding the avocado?? thanks!!!

  43. I am not a fan of bean salad, BUT THIS IS AMAZING!!! So delicious! Thank you for sharing!

  44. I made this just now for a potluck barbecue tomorrow. Love the flavor! I added a can of corn, about tripled the cumin, added more red pepper, and double the garlic. It's got a lot of kick, just the way I like it! It was also affordable… All organic ingredients and still only cost about $8. Love it. Fiance loves it. Thanks!

  45. Brought this to a family potluck yesterday and it was a huge hit! Several people asked for the recipe and I pointed them all towards "Skinnytaste"! It was kind of funny though because someone had brought a regular bean salad and someone else brought baked beans so it was a real "bean fest" although mine was the definite favorite! Thanks for all your wonderful recipes, Gina! This one is one of my personal favorites!

  46. how long can you keep this in the fridge? thaankss!

  47. Made this for the first time a few weeks back and it became in instant favourite! Can't get enough of this salad!

  48. THIS IS EXCELLENT! Moved to Singapore from Texas 5 months ago and haven't had any good Mexican food yet. This gave us the "fix" we needed. Had to sub lemons for lime after looking at two stores. But still great! And just as pretty as the pictures here. My husband and I ate the whole batch for lunch. So much for the 7P+. Will definitely bring this to pot lucks.

  49. Dear Gina, this was amazing. Served this over whole wheat baked tortillas and with a side of the guacamole deviled eggs. It was very appreciated. 🙂

  50. Added quinoa, avocado, and jalapeno, ditched the onions. It was amazing!!

  51. This was exactly what I needed! The flavours were bang on and it was just so satisfying; super easy to make and quick. This will definitely be made over and over again for years to come!

  52. I made this with some feta cheese, mango, and corn as well (halved the chickpeas because I don't love them). Really tasty (although the additions meant that I had enough salad for about 17 people).

  53. This bean salad is ridiculously delicious!!! It will definitely be in my lunch/dinner rotation at least once a week.

  54. Perfection!!! thanks for such a perfectly delicious recipe! We made this today for lunch and gobbled it down with my 6 and 4 year olds:)

  55. i dont have any limes.. can i use lemon??

  56. This looks AMAZING! I know what I'm having for lunch this week 🙂

  57. This is fantastic. 🙂

  58. I am looking forward to making this. I am using shallots as I have no onion and chili powder in place of the cumin.

  59. I made this last night, and it was great! I used cucumber instead of tomato (I don't like raw tom.), used a whole can of chick peas, and used cilantro "paste" instead of buying a whole bunch of cilantro. Served w/ Jamaican jerk chicken. Next time I will use real cilantro and add a diced jalepeno pepper.

  60. I made this for dinner tonight, absolutely fabulous. I added a very finely diced jalapeno. Awesome. I'm making again this weekend for a Memorial Day cookout.

  61. I made this for dinner tonight, absolutely fabulous. I added a very finely diced jalapeno. Awesome. I'm making again this weekend for a Memorial Day cookout.

  62. This is amazing. My toddler can't get enough of it! She keeps asking for more beans! 🙂

  63. I made this the other night and it was delicious! I think it is actually better the second day! I just love your recipes! I have not found one that my husband and I didn't like! Thanks Gina!

  64. I got 8 points plus when I put the nutrition info into my points calculator. Thoughts?

  65. I can't wait to make this. I love bean salads.

  66. I've made this twice now… the 2nd time I didn't want to waste chick peas so I added the whole can… and then it tasted tooo much like chick peas. d'oh! Lesson learned, follow the recipe!

  67. Just made this and paired it with some warm sourdough. Dipped my bread into the dressing at the bottom of the bowl. Nom nom nom……

  68. I've made this a few times since you've posted it and my husband and I LOVE it! I use the whole can of chickpeas though just so I don't have to find something to use that last bit for! 🙂 Very yummy!

  69. Found this recipe through Pinterest and I have to say that it is definitely one of the best I have found! I made it exactly like the recipe with the exception of dried cilantro since it was all I had but this was fantastic! My husband AND my kids liked it too! Will be making this again as well as trying some of your other recipes!

  70. Eating this for dinner at work–OMG FANTASTIC!!!!

    My avocado is not as pretty as yours, since I added it early and shook the container to mix everything; it is super creamy though from all the mashed avocado! I will definitely make this again, with the addition of corn as someone suggested!

  71. Having this for lunch today, but I upped the cilantro (because I love it) and added some frozen, thawed corn. Yum!

  72. This is one of my favorite recipes you've EVER posted, Gina! I made this for a school pot luck and it was well-loved. Even better were the leftovers, tossed with romaine and leftover veggies.

  73. I made this last night, and packed it for lunch today…this is so good! Probably one of my new favorite meals, the flavors work so well together, and it's easy and filling. I'm always looking for new lunch recipes, so thank you!

  74. looks tasty

  75. I added cucumber for a nice crunch. Delicious!

  76. So good! I made this and added quonia – I am loving it! Makes an excellent lunch 🙂 Thanks again for a great recipe!

  77. Yum! I had an impromptu lunch with a friend today and made this. Served it over fresh arugula with couscous and roasted onions. Delish!!!

  78. This was soo good my two year old even ate it! Mmm.

  79. Made this tonight and served it as a side to steak. Incredible recipe Gina! It was so good my husband used bread to wipe up the last of the dressing! No black beans so used only garbanzos, still delish! Can't say how much we loved this salad! Thanks Gina!

  80. This looks amazing! The perfect weeknight summer dinner if you ask me! I can't wait to try this one!

  81. Hi, what brand/type of canned black beans do you recommend? I'm trying to integrate beans into my diet, but I've heard so much about canned beans having an overload of salt or being mushy that the bean aisle now terrifies me!

  82. I LOVE THIS DISH! I've made one pretty simliar a hundred plus times; however I never thought to add the black beans!!!! It's usually the garbanzo's, tomatoes, avocados, onions, and cucumbers! Thanks for the tweak.

  83. I just made this, and it's awesome! Having it over some spinach for lunch today (it's a pretty good amount of dressing).

  84. I have to tell you I bought the ingredients for this and made it this morning and can't wait to try it for lunch. Very easy to make and will probably be my favorite salad for the summer.

    ~Earlene~

  85. This is totally going to be my go-to lunch for spring and summer! I think I'll be adding in some quinoa for a little extra protein, too. Yum!

  86. Your pictures are amazing. This is very similar to a cowboy caviar recipe I've made and has always been a hit with friends. That has black eyed peas instead of chickpeas and it also has corn.

  87. Oh this sounds yummy! I'm on an avocado and chick pea (well hummus, but that's just smashed chick peas) lately so this is perfect. Thank you!

  88. Oh this sounds yummy! I'm on an avocado and chick pea (well hummus, but that's just smashed chick peas) lately so this is perfect. Thank you!

  89. Hi Gina,
    I loooove all your recipes and now have a binder full of them. My kids love them too. Do you share your recipes with the WW community through your etools? I try to find them so I don't have to build the recipes online myself.
    Thanks again! Kim

  90. I replaced the chickpeas with corn and it was…awesome.

  91. YUM! I am also looking for new healthy mexican recipes! This looks delicious. Have you ever tried cowboy salad? That's a great one too.

    Corbin
    decor-eat

  92. Thank you for the recipe! this is among my favourite! 🙂

  93. Could you suggest cilantro substitutes? Ever since I had my son cilantro tastes like soap to me. Apparently it's an allergy or an enzyme issue.

  94. Thank you Gina. I made this today and it was delicious!

  95. Awesome recipe. My hubby is gone for a few days so I will get to actually enjoy the left overs myself! I use this dressing as a marinade for my fajitas. It's so perfect. Thanks again!

  96. Made it today. Yummy!!! Didn't have a chickpeas so skipped it. Thank You!!

  97. What a fabulous salad for summer parties! I can definitely see myself making this again and again. Thanks, Gina!

  98. Anyone else notice the mention of adding in green beans? but they are not an ingredient in the recipe?

  99. I never grow tired of these flavor combinations!

  100. Cilantro + Lime = I'll always sign up for that meal!

  101. Simple and delicious!! What a great bean salad for spring!

    Mr. & Mrs. P
    www.cristyandmichael.blogspot.com

  102. I love bean salad..It seems high in points is that because of the beans/???? looks great…Janice

  103. I love it. I've recently fell in love with chickpeas (a local restaurant has the best garbanzo bean salad) but it has a lot of olive oil and a ww friendly recipe is something I've been craving. Thanks so much!

  104. Hm, the recipe calls for green beans in the description but the photo doesn't show any. Can't wait to eat it! This is my lunch!

    • That's an error, took it out. I was going to make it a 3 bean salad with green beans, but got lazy and didn't feel like cooking them.

  105. That looks amazing!!!!!! I'm so excited for summer tomatoes. Have a fabulous day!

  106. With the warmer weather we've been enjoying, this looks like the perfect meal!!!

  107. Looks like a delicious summer dish! How long do you think this would keep for in the fridge?

  108. I'm with the "don't like chickpeas" statement. EW. Need a different bean suggestion, although anything with cumin in it HAS to be good. 🙂

  109. wow this looks really delicious !

    http://franchemeetsfashion.blogspot.cz/

  110. This looks really yummy, but I'm not a fan of chickpeas, any recommended replacements?

  111. Do you think this dressing would be good on your Mexican Cobb salad??