Fiesta Bean Salad

Dec 10 2014

Fill up on this fresh salad loaded with fiber, protein and flavor!

Recipe adapted from

Serves 4 

Dietitian's Tip: 

Add more veggies such as chopped zucchini, celery or bell pepper to enhance the texture and add an extra punch of nutrients. Perfect for lunch or a light dinner. Also makes a delicious side-dish served alongside BBQ chicken or lean-pork and an 8 ounce glass of calcium-rich milk. 


• 2 cloves garlic, minced
• 3 tablespoons fresh lime juice
• 1 tablespoon extra-virgin olive
• 1 teaspoon cumin
• pinch crushed red pepper flakes
• 15 ounces can low-sodium 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 


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

Nutrition Information: 

Per serving: 220 calories, 10 g total fat, 1 g saturated fat, 31 g carbohydrates, 9 g protein, 9 g fiber, 360 mg sodium, 604 mg potassium, 7 mg magnesium, 58 mg calcium