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–+ servings

Super Simple Bean Salad

Author: Madly Delicious
This Super Simple Bean Salad is a quick, vibrant dish made with black beans, chickpeas, fresh veggies, and fresh lime juice. After a chill in the fridge, add avocado chunks and it’s ready to enjoy.
5 from 1 vote
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Prep Time 10 minutes
Chilling in the Fridge 2 hours
Total Time 10 minutes
Course Salad, Side Dish
Cuisine Mexican-Inspired
Servings 6

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!

Notes

Beans
Feel free to experiment with different beans. Swap pink for chickpeas or substitute black beans for kidney beans. You can also mix and match for your preferred combination.
Add-ins or substitutions
Try adding pickled onions, diced bell peppers, jalapeño for a kick, or sprinkle with queso fresco. Canned or fresh corn also makes a great addition.
Storage
Store the bean salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days.
Avocado Addition 
If you plan to store leftovers, it’s best to add the avocado just before serving. This keeps it from browning and maintains its creamy texture.

Nutrition

Serving: 1 servingCalories: 411kcalCarbohydrates: 63.88gFat: 10.56gSaturated Fat: 1.131gPolyunsaturated Fat: 3.016gMonounsaturated Fat: 4.097gSodium: 702mgPotassium: 436mgFiber: 18.1gSugar: 12.11gVitamin A: 180IUVitamin C: 5.7mgCalcium: 124mgIron: 2.78mg
Keyword bean salad, black bean salad, chickpea salad, easy side dish, fresh salad, quick salad, simple salad recipe, summer salad, vegan salad recipes, vegetarian recipe
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