Vegan Recipes

Vegan Bean Salad Recipe

Elevate your plant-based dining experience with this refreshing and wholesome Vegan Bean Salad Recipe. Bursting with flavors and textures, this salad showcases a colorful medley of beans, fresh vegetables, and zesty dressing. Packed with protein and fiber, this dish is not only nourishing but also a delightful addition to your summer gatherings, picnics, or as a satisfying lunch option.

Vegan Bean Salad Recipe: Servings: 4-6


For the Salad:
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 cup diced bell peppers (assorted colors)
  • 1 cup diced cucumber
  • 1/2 cup diced red onion
  • 1/4 cup chopped fresh cilantro or parsley
For the Dressing:
  • 1/4 cup olive oil
  • 3 tablespoons red wine vinegar or apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1-2 cloves garlic, minced
  • 1 teaspoon maple syrup or agave nectar
  • Salt and pepper to taste


  1. Prepare the Beans:
    • In a large bowl, combine the drained and rinsed black beans, kidney beans, and chickpeas.
  2. Add Vegetables:
    • To the beans, add the corn kernels, diced bell peppers, diced cucumber, red onion, and chopped cilantro or parsley.
  3. Whisk the Dressing:
    • In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, maple syrup or agave nectar, salt, and pepper. Mix until well combined.
  4. Combine and Toss:
    • Pour the dressing over the bean and vegetable mixture.
    • Gently toss everything together until the beans and vegetables are well coated with the dressing.
  5. Chill and Marinate:
    • Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
  6. Serve and Enjoy:
    • Give the salad a final toss before serving.
    • Serve the Vegan Bean Salad as a side dish or enjoy it as a light and satisfying main course.
Nutrition Facts (per serving, based on 4 servings):
  • Calories: ~300
  • Total Fat: ~13g
  • Saturated Fat: ~2g
  • Carbohydrates: ~39g
  • Fiber: ~10g
  • Sugars: ~7g
  • Protein: ~10g
  • Sodium: ~400mg

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