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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.

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

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

Find it online: https://thefamilycooking.com/vegan-three-bean-salad/