Vegan Three Bean Salad

Why You’ll Love This Recipe

This Vegan Three Bean Salad is not only quick to prepare but also incredibly versatile. It can be enjoyed as a side dish, a light lunch, or a make-ahead meal for busy days. The combination of beans provides a hearty texture and plenty of plant-based protein, while the zesty dressing ties everything together beautifully. It’s also gluten-free, dairy-free, and perfect for anyone looking for a wholesome yet delicious dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Kidney beans, drained and rinsed
• Garbanzo beans (chickpeas), drained and rinsed
• Green beans, blanched and cut into bite-sized pieces
• Red onion, finely chopped
• Red bell pepper, diced
• Fresh parsley, chopped
• Olive oil
• Apple cider vinegar
• Dijon mustard
• Maple syrup or agave nectar
• Salt and black pepper to taste

Directions

1. In a large bowl, combine the kidney beans, garbanzo beans, and green beans.
2. Add the chopped red onion, red bell pepper, and parsley.
3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper until well combined.
4. Pour the dressing over the bean mixture and toss gently to coat all ingredients evenly.
5. Cover and refrigerate for at least 1 hour to allow the flavors to meld.
6. Serve chilled or at room temperature.

Servings and timing

This recipe serves about 6 people. Preparation time is approximately 15 minutes, with an additional 1 hour of chilling time before serving.

Variations

• Use black beans or cannellini beans in place of one of the varieties for a twist on flavor and texture.
• Add diced cucumber or cherry tomatoes for extra freshness.
• For a spicy kick, mix in a dash of cayenne pepper or chopped jalapeños.
• Swap the maple syrup for honey (if not strictly vegan).
• Add cooked quinoa for a heartier version that doubles as a main dish.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 4 days. This salad is best served cold, so reheating isn’t necessary. If the salad seems dry after a few days, refresh it with a drizzle of olive oil and a splash of vinegar before serving.

FAQs

1. Can I use canned beans for this recipe?

Yes, canned beans work perfectly. Just make sure to drain and rinse them well to remove excess sodium.

2. Can I make this salad ahead of time?

Absolutely. In fact, it tastes even better after a few hours as the flavors have time to blend together.

3. What type of vinegar works best?

Apple cider vinegar gives a mild tang, but you can use red wine vinegar or white vinegar for a sharper flavor.

4. Can I freeze Vegan Three Bean Salad?

Freezing isn’t recommended, as the texture of the beans and vegetables can become mushy once thawed.

5. How can I make the dressing oil-free?

You can replace the olive oil with extra vinegar or lemon juice, or use a few tablespoons of aquafaba (the liquid from canned chickpeas).

6. What can I serve this salad with?

It pairs beautifully with grilled vegetables, veggie burgers, sandwiches, or as a light side to soups.

7. How long will the salad last in the refrigerator?

It will keep for up to 4 days when stored properly in an airtight container.

8. Can I use frozen green beans?

Yes, just blanch them briefly before adding them to the salad to preserve their texture and color.

9. Is this recipe gluten-free?

Yes, this Vegan Three Bean Salad is naturally gluten-free.

10. Can I add grains like quinoa or rice?

Definitely. Adding cooked quinoa, couscous, or brown rice will make it a more filling main course.

Conclusion

This Vegan Three Bean Salad is a delicious and nourishing option for any occasion. With its colorful ingredients, simple preparation, and refreshing taste, it’s a go-to dish for anyone seeking a healthy, plant-based meal that’s easy to customize. Perfect for meal prep, gatherings, or a quick weekday lunch, it’s a timeless favorite that never disappoints.

Vegan Three Bean Salad

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Vegan Three Bean Salad is a colorful, protein-packed salad featuring kidney beans, chickpeas, and green beans tossed in a tangy vinaigrette. Fresh veggies and herbs add brightness, making this dish perfect for picnics, potlucks, or healthy meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Category: Salad, Side Dish
• Method: No-Cook, Tossed
• Cuisine: American
• Diet: Vegan

Ingredients

• 1 can kidney beans, drained and rinsed
• 1 can garbanzo beans (chickpeas), drained and rinsed
• 1 cup green beans, blanched and cut into bite-sized pieces
• 1/2 red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 3 tablespoons olive oil
• 3 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup or agave nectar
• Salt and black pepper, to taste

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Instructions

1. In a large mixing bowl, combine the kidney beans, chickpeas, and green beans.
2. Add the chopped red onion, red bell pepper, and parsley.
3. In a small bowl or jar, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until emulsified.
4. Pour the dressing over the beans and vegetables, then toss gently to coat evenly.
5. Cover and refrigerate for at least 1 hour to allow flavors to meld.
6. Serve chilled or at room temperature.

Notes

• For extra freshness, add diced cucumber or cherry tomatoes.
• Use red wine vinegar for a bolder flavor variation.
• If salad seems dry after chilling, add a splash of olive oil before serving.
• To make oil-free, replace oil with aquafaba or lemon juice.
• Great for meal prep — tastes even better the next day!

Nutrition

• Serving Size: 1 cup
• Calories: 210
• Sugar: 4g
• Sodium: 310mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 0mg