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vegan bean salad recipes

Vegan Bean Salad Recipe

This vegan bean salad recipe is filling, meal-prep friendly, and made with simple ingredients. Packed with fiber and plant protein, it keeps you full longer and tastes even better after resting.
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Prep Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: lunch
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cup chickpeas (cooked or canned, rinsed)
  • 1 cup cup kidney beans (cooked or canned, rinsed)
  • 1 cup 1 cup white beans (cooked or canned, rinsed)
  • ¼ cup red onion (finely chopped)
  • ¼ cup fresh parsley (chopped)
  • 2 tbsp tbsp fresh mint (chopped)
  • 3 tbsp lemon juice
  • 2 tbsp olive oil (optional)
  • 1 clove garlic (minced)
  • ½ tsp salt (or to taste)
  • ¼ tsp black pepper

Equipment

  • 1 Large mixing bowl
  • 1 Small bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Spoon

Method
 

  1. Rinse and drain all beans well to remove excess sodium.
  2. Add chickpeas, kidney beans, and white beans to a large bowl.
  3. Finely chop red onion, parsley, and mint. Add to the beans
  4. In a small bowl, whisk lemon juice, olive oil, garlic, salt, and pepper.
  5. Pour dressing over the salad.
  6. Toss gently until combined.
  7. Let the salad rest for at least 10 minutes before serving.

Notes

Recipe Notes

  • Always rinse canned beans to reduce sodium
  • Do not over-mix to avoid breaking beans
  • Adjust salt after resting for best flavor

Recipe Tips

  • Add cucumber or bell peppers for crunch
  • Serve with whole-grain bread
  • Add avocado for healthy fats
  • Perfect as a dense bean salad for meal prep