Tina Made Cilantro-Lime Bean Salad

I’m not even kidding right now, I’ve made this salad 4x in the last 2 weeks (just barely adapted below). It contains the best ingredient duo ever… lime + cilantro (pho, anyone?). Actually, it’s a trifecta of goodness, because it also contains avocados (tacos, anyone?). What is it about the combination of these three green ingredients that is so delicious? That was a rhetorical question. Make it now.

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  • 2 cloves garlic, minced
  • 3 T fresh lime juice
  • 1 T extra virgin olive
  • 1 tsp cumin
  • pinch of crushed red pepper flakes
  • 1/2 tsp salt
  • 1- 15 oz can black beans, rinsed and drained
  • 1- 15 oz can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, halved
  • 1/4 cup minced red onion, finely diced
  • 1/4 cup cilantro, chopped
  • 1 medium avocado, diced

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Cut your grape tomatoes in half, dice your avocado and red onion, and chop your cilantro.

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Rinse and drain your chick peas and black beans. Mix the minced garlic, lime juice, oil, cumin, crushed red pepper, and salt in a bowl.

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Mix beans with tomatoes, onion, cilantro, and avocado. When you’re ready to eat, dress with the vinaigrette. Serves 4-5.