• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Foodie Eats

  • Home
  • Recipes
    • Air Fryer Recipes
    • Dessert
    • Drinks
    • Entrée
    • Gluten-Free
    • Instant Pot
    • Sides
    • Soups
    • Starters
    • Slow Cooker
    • Vegan
    • Whole30
  • How To
  • About
    • About
    • Our Story
    • Disclosure
    • Contact
    • Privacy Ploicy
  • Subscribe
  • Instant Pot Recipes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Air Fryer
  • Dessert
  • Drinks
  • Entrée
  • Gluten-Free
  • Instant Pot
  • Low Carb
  • Sides
  • Slow Cooker
  • Soups
  • Vegan
  • Whole30
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Vegan

    Fiesta Bean Salad

    Published March 18, 2020. Last modified April 16, 2020 By Gary White

    280 shares
    • Share
    • Yummly
    Jump to Recipe Jump to Video Print Recipe
    Fiesta bean salad image for Pinterest.

    Ready in 15 minutes, this bright and fresh fiesta bean salad is full-flavored, quick to make, and easy to modify. It is full of textures, both crunchy and soft, and balanced in flavor, with just a hint of heat. Made with plant-based ingredients that are full of protein, fiber, and healthy fat, it's a healthy and filling meal. 

    Fiesta bean salad in glass bowl next to blue linen.

    One of my favorite things in the world is a quick, yet delicious, dinner, because sometimes you just don't have time! The problem is... usually that means something REALLY unhealthy and over-processed. Well, not this meal! This salad can be put together in about 15 minutes. And the best part is- it's toddler approved in our home. That's is winning on all levels.

    Why This Recipe Works

    1. The crisp peppers, crunchy cucumbers, and smooth avocado and beans create the perfect balance of textures.
    2. This recipe is full of plant-based protein, fiber, and healthy fat, making it a healthy and filling meal.
    3. It works well as a make-ahead dish because it's served cold, and the lime juice in the vinaigrette prevents the avocado from browning quickly.

    Fiesta bean salad in glass bowl with blue linen.

    How to Make Fiesta Bean Salad

    Olive oil, lime juice, garlic, and spices in mixing bowl.

    Add olive oil, lime juice, garlic, cumin, coriander, red pepper flakes, and salt to a large mixing bowl.

    Vinaigrette with whisk in mixing bowl.

    Whisk together until fully combined.

    Chopped avocados and vinaigrette in mixing bowl.

    Add avocados to bowl...

    Vinaigrette and avocados combined in mixing bowl.

    ...and mix gently, making sure to break up avocados into individual pieces. This will prevent oxidation and discoloration.

    Red peppers, corn, and cucumbers in mixing bowl.

    Add corn, red bell peppers, and cucumbers to bowl...

    Red peppers, corn, and cucumbers combined with avocados in mixing bowl.

    ...and gently mix to combine.

    Chickpeas, kidney beans, and black beans in mixing bowl.

    Next, add the beans (chickpeas, black beans, kidney beans) and again mix gently to combine.

    Halved tomatoes on top of mixed veggies in mixing bowl.

    Finally, add the tomatoes and give one final mix.

    And this is the AMAZING result…

    Fiesta bean salad in glass bowl on top of blue linen.

    Expert Tips

    1. When making this dish, you definitely want to mix the avocados with the vinaigrette first before you begin adding the other veggies. The lime juice in the dressing with keep the avocados from oxidizing and turning brown. Then, technically, you could add all the other veggies and mix; although I recommend doing it in stages. Adding in stages helps distribute the vinaigrette more evenly.
    2. This recipe is easily customizable. The cucumber or peppers can easily be omitted, and the beans can be substituted for other kinds of beans.
    3. I used ground coriander instead of cilantro in this recipe. In some parts of the world, the terms coriander and cilantro are interchangeable. However in North America, coriander refers to the dried seeds of the plant, while cilantro means the leaves and stalks.  They have different flavor profiles, and many people have an aversion to cilantro, or coriander leaves, as it tastes like soap to some. Fortunately, this is not the case with ground coriander. Coriander has a bright, lemony, citrus taste that adds a nice pop of flavor to brighten the recipe.

    FAQS

    Can I use a different kind of beans? Absolutely! You can prepare this dish with any beans you like.

    I don't like cucumber/peppers/etc. Can I leave them out? Yes! As stated above, this recipe is easily customizable.

    What can I serve this with? We often eat this as a stand alone dish, but it also pairs perfectly with cilantro lime rice.

    What do you mean by deseeded cucumber? And do I have to do it? Deseeding a cucumber is when you slice a cucumber lengthwise, then scrape out the seeds with a spoon. The seeds can be hard and the flesh can be slimy and unappetizing; so I prefer to remove them altogether. And yes, technically you can skip this step, especially if you're using an English or hothouse cucumber.

    More Plant-Based Bean Recipes

    • Curry Chickpeas with Tomatoes and Spinach
    • Instant Pot Dill and Cajun Boiled Peanuts
    • Instant Pot White Bean Soup

    ★ Did you make this recipe? Please give it a star rating below! ★

    Fiesta bean salad in glass bowl next to blue linen.

    Fiesta Bean Salad

    This bright and fresh salad is full-flavored, quick to make, and easy to modify. It is full of textures, both crunchy and soft, and balanced in flavor, with just a hint of heat.
    5 from 4 votes
    Print Pin Rate
    Course: Salad
    Cuisine: Vegan
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6
    Calories: 533kcal
    Author: Gary White

    Ingredients

    • ⅓ cup extra virgin olive oil
    • ½ cup lime juice
    • 1 tablespoon garlic minced
    • 4 teaspoon ground cumin
    • 2 teaspoon ground coriander
    • 1 tablespoon sea salt
    • ½ teaspoon red pepper flakes
    • 3 avocados roughly chopped
    • 1 red bell pepper large diced
    • 1 cucumber deseeded, roughly chopped
    • 15 oz canned whole kernel corn drained
    • 15 oz canned chickpeas drained, rinsed
    • 15 oz canned black beans drained, rinsed
    • 15 oz canned red kidney beans drained, rinsed
    • 1 cup grape tomatoes halved

    Instructions

    • Add olive oil, lime juice, garlic, cumin, coriander, red pepper flakes, and salt to a large mixing bowl. Whisk together until fully combined.
    • Add avocados to bowl and mix gently, making sure to break up avocados into individual pieces. This will prevent oxidation and discoloration.
    • Add corn, red bell peppers, and cucumbers to bowl and gently mix to combine. Next, add the beans (chickpeas, black beans, kidney beans) and again mix gently to combine. Finally, add the tomatoes and give one final mix.

    Video

    Notes

    Expert Tips

    1. When making this dish, you definitely want to mix the avocados with the vinaigrette first before you begin adding the other veggies. The lime juice in the dressing with keep the avocados from oxidizing and turning brown. Then, technically, you could all the other veggies and mix; although I recommend doing it in stages.
    2. This recipe is easily customizable. The cucumber or peppers can easily be omitted, and the beans can be substituted for other kinds of beans.
    3. I used ground coriander instead of cilantro in this recipe. In some parts of the world, the terms coriander and cilantro are interchangeable. However in North America, coriander refers to the dried seeds of the plant, while cilantro means the leaves and stalks.  They have different flavor profiles, and many people have an aversion to cilantro, or coriander leaves, as it tastes like soap to some. Fortunately, this is not the case with ground coriander. Coriander has a bright, lemony, citrus taste that adds a nice pop of flavor to brighten the recipe.

    FAQS

    Can I use a different kind of beans? Absolutely! You can prepare this dish with any beans you like.
    I don't like cucumber/peppers/etc. Can I leave them out? Yes! As stated above, this recipe is easily customizable.
    What can I serve this with? We often eat this as a stand alone dish, but it also pairs perfectly with cilantro lime rice.
    What do you mean by deseeded cucumber? And do I have to do it? Deseeding a cucumber is when you slice a cucumber lengthwise, then scrape out the seeds with a spoon. The seeds can be hard and the flesh can be slimy and unappetizing; so I prefer to remove them altogether. And yes, technically you can skip this step, especially if you're using an English or hothouse cucumber.

    Nutrition

    Serving: 1cup | Calories: 533kcal | Carbohydrates: 56g | Protein: 16g | Fat: 30g | Saturated Fat: 4g | Sodium: 782mg | Potassium: 1290mg | Fiber: 20g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 51mg | Calcium: 109mg | Iron: 5mg
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT OUR DISCLOSURE PAGE.

    More Vegan Recipes

    • Easy Vegan Instant Pot White Bean Soup
    • Vegan Cream of Mushroom Soup
    • Moroccan-Style Instant Pot Chickpea Stew
    • Vegan Potato Salad with Lemon, Dill and Dijon

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Gary:

    I believe that food is meant to be enjoyed! Whether creating a simple recipe or taking the time to cook a recipe that's more involved, this is my goal: Creating delicious food that everyone can enjoy. Read more about me...

    As Featured On

    Parade logo Delish logo Romper logo MSN logo Pop Sugar logo Forkly logo Shari's Berries logo Greatist logo Bulletproof Blog logo FoodBlogs logo openfit logo Brit+Co logo Misfits Market logo life Health HQ logo Zola logo Sortathing logo Pure Wow logo Cafe Mom logo VegNews logoBrightlyWell+Good

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclosure

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate we earn from qualifying purchases.

    Copyright © 2021 The Foodie Eats

    280 shares
    280 shares