Fiesta Bean Salad


A delightful summer side—or main dish, served with or without tortilla chips! This recipe is from Take Them A Meal website and originally from It serves four. Enjoy!

2 cloves     garlic, minced
3 tbsp.     fresh lime juice
1 tbsp.     extra virgin olive oil
1 tsp.     cumin
pinch     crushed red pepper flakes
1/2 tsp.     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

1. In a large bowl, combine the garlic, lime juice, oil, cumin, crushed red pepper and salt.
2. Add the black beans, chickpeas, tomatoes, onion and cilantro.
3. Mix well.
4. When ready to eat, gently fold in the avocado and serve.

See more at:

Maureen Witmer is the Director of Outreach and Engagement, as well as the Recipe Specialist for  Her recipes and photographs can be found on the recipe section of  She and her husband Andrew, a professor of History at James Madison University, live in Harrisonburg, Va.  Maureen works from home where she cares for their young children.


About Author

Leave A Reply