Fresh, vibrant, and ready in minutes—this Super Simple Bean Salad is perfect for any sunny day gathering!
Super Simple Bean Salad: A no-fuss, high-protein salad
I love beans, and I love this Super Simple Bean Salad. It’s fresh, filling, and ridiculously easy to make. You can totally mix and match the ingredients to fit your vibe—just use your favorite beans, veggies, and herbs. While it comes together in minutes, I highly recommend chilling it for at least two hours before serving so the flavors can really soak in. Then add the avocado right before digging in. Serve it solo, pile it on a grain bowl, wrap it in a tortilla, or bring it along as a side.
I was first introduced to this type of salad by my partner’s mom—she knows how much I love beans and made something similar just for me. I loved it so much, I went home and made my own version that very same week and have been hooked ever since.
Why You’ll Love This Recipe
High in plant-based protein – Black beans and chickpeas keep this hearty and filling.
Minimal prep – Just drain, chop, and toss—no cooking required!
Meal prep–friendly – Stays fresh in the fridge and only gets better as it sits.
Versatile – Serve it solo, as a side, or over greens or grains.
Dietary Info – Vegan, gluten-free, dairy-free, and nut-free.
Ingredient Highlight: Black Beans
Black beans have been a staple in Latin American cuisine for thousands of years, valued for their plant-based protein, fiber, and incredible versatility. They’re also rich in iron and antioxidants, supporting overall health and wellness. In this salad, they add a hearty bite, earthy depth, and satisfying texture that pairs beautifully with the crisp vegetables and tangy lime dressing.
Madly Delicious Must-Know Tips and Questions
- Rinse your beans well to remove excess sodium and get a cleaner flavor.
- Let the salad chill before serving—2 hours in the fridge helps the flavors meld. If you don’t have that long, than put in the fridge as long as you can.
- Add the avocado just before serving so it stays bright and creamy.
- Want more crunch? Toss in some chopped celery or a handful of sunflower seeds.
Can I use different beans?
Yes! This recipe is super flexible—use kidney beans, pinto or white.
Can I make this ahead of time?
Definitely. It lasts up to 3 days in the fridge, just hold off on the avocado until you’re ready to eat.
What else can I serve it with?
It’s perfect as a side with tacos or grilled veggies, but it’s also great over quinoa, in a wrap, or just straight from the bowl.
Let’s Dish: Did You Know?
Black beans have been fueling the world for over 7,000 years, with roots tracing back to ancient Latin American civilizations. Just one cup delivers around 15 grams of both protein and fiber, making them a powerhouse for plant-based nutrition. Beyond being hearty and satisfying, black beans are also packed with folate, iron, and antioxidants—great for digestion, energy, and overall wellness.
And bonus: beans are great for the planet. As nitrogen-fixers, they naturally improve soil quality, reducing the need for chemical fertilizers.
Love a fresh, protein-packed, and effortless meal? Then try my Super Simple Bean Salad!
With black beans, pink beans, fresh veggies, and a limey-lime dressing, it’s a quick and delicious option you’ll adore. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
More Salad Recipes
Summer Salad with Pickled Watermelon and Maple Lime Dressing
Blueberry Balsamic Crostini with Basil Cashew Ricotta
Citrus Salad with Poppyseed Viniagrette
Super Simple Bean Salad
Ingredients
- 1 can black beans, drained and rinsed
- 1 can pink white or pinto beans, drained and rinsed
- ⅓ cup purple onion, diced
- ⅔ cup cherry or grape tomatoes, diced or quartered (depending on size)
- ½ tsp cumin
- ½ tsp oregano
- ½ tsp chili powder
- 2 tbsp lime juice (about 2-3 limes)
- 2 tbsp olive or avocado oil
- 3 tbsp cilantro, chopped
- ½ tsp Salt, adjust as needed
- ¼ tsp black pepper, adjust as needed
- 1 large avocado, cut in chunks
- Garnish with extra cilantro and a squeeze of lime upon serving
Instructions
- Prep the Ingredients: In a large mixing bowl, combine 1 can of drained and rinsed black beans, 1 can of drained and rinsed pink (white or pinto) beans, ⅓ cup of diced purple onion, and ⅔ cup of diced or quartered cherry tomatoes.
- Season: Add ½ teaspoon cumin, ½ teaspoon oregano, and ½ teaspoon chili powder to the bowl. Add 2 tablespoons of lime juice and 2 tablespoons of olive or avocado oil. Sprinkle in 3 tablespoons of chopped cilantro, and season with salt and pepper to taste.
- Mix and Chill: Gently mix all the ingredients until well combined. Cover the bowl and refrigerate for at least 2 hours to allow the flavors to meld.
- Add Avocado: Just before serving, adjust the seasoning if needed, then fold in 1 large avocado, cut into chunks.
- Serve and Enjoy: Serve the salad chilled and enjoy the fresh, zesty flavors!
I made this for my family and everyone loved it!
So happy to hear!