Vegan Bean Salad
Serving Size: 6 people
DESCRIPTION
Quick and easy vegan bean salad made with three different beans, crisp veggies, fresh herbs, and tossed together with a zesty homemade dressing. Perfect for summer picnics, sides to your entrees, or meal prep for ready to go lunches.
INGREDIENTS
Salad
- 15 ounces cannellini beans
- 15 ounces dark red kidney beans
- 15 ounces garbanzo beans
- ⅓ cup red onions diced
- ⅓ cup cherry tomatoes sliced
- ⅓ cup celery diced
- 1 cup yellow bell pepper diced
- 1 cup Italian parsley chopped
- ¼ cup fresh dill chopped
Dressing
- ¼ cup olive oil extra virgin
- 1 tablespoon lemon zest
- 2 tablespoon lemon juice freshly squeezed
- 3 tablespoon red wine vinegar
- 2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon celery seed
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
METHOD
- Wash, rinse, and drain all beans. Place them in large mixing bowl.
- Add all the diced vegetables and chopped herbs to the mixing bowl. Set aside.
- In a small bowl, whisk together all the ingredients for the dressing.
- Drizzle the dressing over the top of the bean salad and toss together.
- Cover and refrigerate the salad for at least an hour to let it marinate before serving. Then toss again right before serving.
NOTES
- Prep the beans: Rinse the canned beans thoroughly to get rid of the film that’s often left behind.
- Let it rest: Let this easy vegan bean salad chill in the fridge for at least an hour before serving for a more balanced flavor.
- Spice: Adjust the amount of red pepper flakes based on your preferred level of heat.
- Vegetables: Dice the veggies into small, uniform pieces for the best texture and eating experience.
NUTRITION
Calories: 556kcal | Carbohydrates: 81g | Protein: 26g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 263mg | Potassium: 1074mg | Fiber: 24g | Sugar: 8g | Vitamin A: 1191IU | Vitamin C: 96mg | Calcium: 229mg | Iron: 11mg
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