This Black Bean and Garbanzo Bean Salad is a colorful, protein-packed, and incredibly refreshing dish. It’s a perfect meal or side dish for any occasion, from a summer BBQ to a light lunch or dinner. The combination of black beans and garbanzo beans provides a hearty base, while fresh veggies like bell peppers, cucumbers, and tomatoes add crunch and flavor. Tossed in a zesty lime dressing, this salad is satisfying, full of texture, and bursting with bright, tangy flavors.

Black Bean and Garbanzo Bean Salad Recipe

Ingredients:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/2 red bell pepper, diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional, for a little heat)
  • Salt and pepper, to taste
  • 1/4 tsp garlic powder (optional)
  • 1 avocado, diced (optional, for creaminess)

Instructions:

  1. Prepare the vegetables: In a large mixing bowl, add the drained and rinsed black beans and garbanzo beans. Add the cherry tomatoes, cucumber, red onion, and red bell pepper.
  2. Make the dressing: In a small bowl or jar, whisk together the lime juice, olive oil, ground cumin, chili powder (if using), garlic powder (optional), salt, and pepper. Taste and adjust the seasoning if needed.
  3. Toss the salad: Pour the dressing over the bean and veggie mixture. Add the chopped cilantro and toss everything together until evenly coated.
  4. Optional garnish: Gently fold in the diced avocado for a creamy touch if desired. (If serving later, you can add the avocado just before serving to prevent it from browning.)
  5. Chill and serve: For the best flavor, let the salad chill in the fridge for 30 minutes before serving. This helps the flavors meld together. Serve it as a side dish, on top of greens, or in a tortilla as a wrap.

Nutrition (per serving, makes 4 servings):

  • Calories: 220
  • Protein: 9g
  • Fat: 10g
  • Carbs: 27g
  • Fiber: 8g
  • Sugar: 3g
  • WW Points: 5 (based on the current Weight Watchers points system)

Tips:

  • Add more veggies: Feel free to customize the salad with other vegetables like corn, jalapeños, or even diced mango for sweetness.
  • Flavor boost: You can add a tablespoon of apple cider vinegar or red wine vinegar for extra tanginess if you like a sharper dressing.
  • Meal prep: This salad stores well in the fridge for up to 2-3 days, making it a great option for meal prep.

This Black Bean and Garbanzo Bean Salad is an easy, flavorful, and filling dish that’s perfect for a light, healthy meal or as part of a larger spread.