This black bean and garbanzo bean salad is a fresh, vibrant dish that’s perfect for any occasion. Whether you're prepping for a summer cookout, looking for a quick and healthy lunch, or even making an easy side for dinner, this simple recipe checks all the boxes. Packed with plant-based protein, fresh herbs, and a zesty dressing, it's a delicious fiesta bean salad that can be enjoyed at room temperature or chilled. Plus, it features colorful fresh veggies, making it a great main dish or perfect side dish.
1jalapeño pepperdeseeded and chopped (or substitute with banana peppers or pickled Fresno peppers)
3tablespoonhoney
1teaspoonsalt
½teaspooncumin
¼teaspooncayenne pepper
¼fresh ground black pepper
Instructions
In a small bowl, whisk together the lime juice, olive oil, garlic, honey, cumin, black pepper, salt and cayenne pepper. Stir in the chopped jalapeño or banana peppers.
2 cloves garlic, 6 tablespoons lime juice, ½ cup extra virgin olive oil, 1 jalapeño pepper, 3 tablespoon honey, ½ teaspoon cumin, ¼ teaspoon cayenne pepper, ¼ fresh ground black pepper, 1 teaspoon salt
In a large mixing bowl, combine the black beans, garbanzo beans, bell pepper, cucumber, shallots, cilantro, mint, and Za'atar seasoning.
1 can black beans, 1 can garbanzo beans, 1 red bell pepper, ½ cup cucumber, ½ cup cilantro, ¼ cup fresh mint, 1 tablespoon Za’atar seasoning, 2 shallots finely chopped
Pour the dressing over the salad and toss until well combined.
Serve immediately or refrigerate in an airtight container for up to 3 days.