This protein-packed vegan bean salad is quick and simple to make. Ready in 10 minutes, with an easy vinaigrette, and added crunch celery and red onion.
With summer in full effect, I’ve been all about making easy and light salads. Today’s salad is super simple! It’s a take on a three-bean salad, so it’s packed with protein. It can be added to greens for a complete meal or served as a side dish at your BBQ or picnic.
This recipe is made with canned beans for ease and convenience, however, you can use dried beans, but be aware you will need to prep them in advance.
Bring this easy salad as a gluten-free and vegan option to any casual event. It will get devoured, and can be enjoyed by all!
💗 Why You’ll Love This Recipe
- Vegan
- Gluten-Free
- Simple to Make
- Only 10 Minutes
- High in Protein
- Great for BBQs and Picnics
🥣 Ingredients and Notes
Kidney Beans: You’ll need one 14-ounce can of kidney beans, drained and rinsed. I prefer to use organic. They are rich in vitamins, minerals, and fiber along with protein.
Chickpeas: One 14-ounce can of chickpeas, drained and rinsed. They are round and beige in color and are frequently used in vegan recipes.
Cannelini Beans: These popular white beans have a creamy texture.
Red Onion: Half a red onion finely diced. Adds crunch and flavor.
Celery: Three stalks of celery are washed and sliced.
Parsley: Adds a nice fresh herbal flavor. You could also use cilantro.
Homemade Vinaigrette: The simple homemade vinaigrette is made with olive oil, red wine vinegar, and maple syrup for a touch of sweetness to balance the acidity, salt, and black pepper.
📋 Vegan Bean Salad Instructions
Step 1: Drain and rinse all three cans of beans (kidney, chickpeas, and cannellini). Add the beans to a large bowl.
Step 2: Finely dice the red onion, chop the celery, and roughly chop the parsley. Add to the bowl with the beans.
Step 3: In a small bowl, add the olive oil, red wine vinegar, maple syrup, salt, and pepper. Whisk together.
Step 4: Add the vinaigrette to the bean salad. Toss to combine. Taste, and add more salt and pepper if needed.
❓Recipe FAQS
Bean salads are typically made with different bean varieties. You can choose any type of beans you like and then add in some chopped veggies, with a simple vinaigrette made with a neutral oil, and vinegar.
Bean salad is not something you want to freeze. While you can freeze beans for later use, once the beans are dressed in vinaigrette with other vegetables will not thaw well, and instead will become mealy and unappealing to eat.
Yes, bean salad is a healthy plant-based side dish! It’s full of plant protein! One serving has 12 grams of protein. It’s also a great source of fiber which helps you stay fuller longer. One serving has 10 grams of fiber. Not only that but beans are a great source of vitamins and minerals such as iron, magnesium, calcium, and phosphorous.
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 3 days.
👩🏻🍳 How to Serve
Serve as a side dish at a picnic or BBQ alongside your favorite summer main dishes, like vegan black bean burgers, chickpea patties, and carrot dogs.
You can also serve this over a bed of baby kale, or spinach for a protein-rich simple dinner or lunch. Add some sliced tomatoes, and cucumbers to round it out.
💭 Expert Tips
- If you’re not a fan of one of the three beans, substitute it for black beans, edamame beans, or any other bean variety you enjoy.
- No red wine vinegar? Add lemon juice instead.
- If you want to bulk this recipe up with more vegetables, add chopped red bell peppers or chopped cucumber.
- Be sure to drain and rinse the beans.
😋 More Vegan Salad Recipes!
Recipe
Vegan Bean Salad
Ingredients
Vinaigrette
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- ¼ tsp black pepper
Instructions
- Drain and rinse all three cans of beans (kidney, chickpeas, and cannellini). Add the beans to a large bowl.
- Finely dice the red onion, chop the celery, and roughly chop the parsley. Add to the bowl with the beans.
- In a small bowl, add the olive oil, red wine vinegar, maple syrup, salt, and pepper. Whisk together.
- Add the vinaigrette to the bean salad. Toss to combine. Taste, and add more salt and pepper if needed.
Video
Notes
- If you’re not a fan of one of the three beans, substitute it for black beans, or even edamame beans.
- No red wine vinegar? Add lemon juice instead.
- If you want to bulk this recipe up with more vegetables, add chopped red bell peppers or chopped cucumber.
- Be sure to drain and rinse the beans.
- Keep in the refrigerator in an airtight container for up to 3 days.
Jill
I’m always looking for new recipes to help me get more fiber in my diet. This bean salad was simple and so delicious. Thank you!
Mahy
This bean salad is amazing! Simple to make, hard to forget. My favorite really!
Ieva
What a lovely protein-rich side dish! We served it at a bbq and really enjoyed how fresh parsley and celery made it! Really a great recipe! Thanks!
Amanda Wren-Grimwood
Made this at the weekend and I really loved the crunch of the onion and celery with the beans. It was really filling and delicious.
Sara
I made this to have with lunch throughout the week and it’s perfect! Easy with lots of flavor and is perfect for food prep!
Liza
What a wonderful, versatile recipe! I’m always looking for new ways to prepare legumes, and this bean salad is perfect and easy to pull together on a hot summer night. Love that touch of maple syrup in the homemade dressing, too!
Jen
I added extra celery because I love the flavor and crunch. It was delicious!
Biana
I love a few different types of beans together, and this salad looks great. A perfect summer side dish.
Dana
Absolutely delicious! Love how healthy it is, too. I could snack on this daily!