Vegan Bean Salad
This protein-packed vegan bean salad is quick and simple to make. Ready in 10 minutes, with an easy vinaigrette, and crunch with the addition of celery.
Servings: 8
Calories: 224kcal
Ingredients
- 14 oz can of kidney beans
- 14 oz can of chickpeas
- 14 oz can of cannellini beans
- ½ cup red onion finely diced
- 3 stalks celery
- ¼ cup parsley roughly chopped
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
Tips for Making Vegan Bean Salad
- 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.
Nutrition
Calories: 224kcal | Carbohydrates: 36g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 197mg | Potassium: 405mg | Fiber: 10g | Sugar: 5g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 4mg