Two-Bean Salad with Lime-Cilantro Dressing
A vibrant mix of chickpeas and black beans tossed in a zesty lime-cilantro dressing with fresh vegetables for a refreshing vegetarian meal. This salad recipe (vegetarian), ready in about 20 minutes, pairs chickpeas, black beans, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) chickpeas
- 1 can (15 oz) black beans
- 1 cup cherry tomatoes
- 1/2 cup red onion
- 1/4 cup fresh cilantro
- 2 tbsp lime juice
- 2 tbsp extra-virgin olive oil
- 1/4 tsp ground cumin
- 1/4 tsp salt
- pinch black pepper
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large bowl, combine 1 can (15 oz) rinsed and drained chickpeas, 1 can (15 oz) rinsed and drained black beans, 1 cup halved cherry tomatoes, and 1/2 cup finely diced red onion.
- Step 2: In a small bowl, whisk together 2 tbsp lime juice, 2 tbsp extra-virgin olive oil, 1/4 tsp ground cumin, 1/4 tsp salt, and a pinch of black pepper until emulsified.
- Step 3: Pour the dressing over the bean mixture and toss gently to coat all ingredients. Chill for at least 30 minutes before serving to allow flavors to meld.
Frequently asked questions
How long does Two-Bean Salad with Lime-Cilantro Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Two-Bean Salad with Lime-Cilantro Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.
Can I substitute ingredients in Two-Bean Salad with Lime-Cilantro Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Two-Bean Salad with Lime-Cilantro Dressing for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Two-Bean Salad with Lime-Cilantro Dressing vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the simplicity of this salad! The cilantro dressing really elevated the two beans. I'll make it again for my next potluck.
- ★★★★★
My wife loved this recipe. The balance of beans and the zesty dressing made it a refreshing side for our grilled chicken.
- ★★★★★
This salad was a hit at my family dinner! The lime-cilantro dressing was fresh and bright, and the beans held their texture perfectly.
