This vegan bean salad is my biggest summer hit. It&#039;s filled with fresh veggies, plant-based protein, and creamy avocado for a vegan twist on cowboy caviar. Perfect with chips, veggies or on its own!

Vegan Bean Salad

1x 16 oz can black beans

1x 16 oz can black eyed peas (rinsed and drained)

avocados

onion

roma tomatoes (diced (about 3 roma tomatoes))

corn kernels

cilantro (chopped)

lime lime juice)

olive oil

tsp cumin

¼ tsp black pepper

salt

garlic powder

In a large bowl, combine black beans, black eyed peas, avocados, red onions, tomatoes, corn and cilantro.

Add lime juice, olive oil and season with cumin, black pepper, salt and garlic pepper. Adjust seasonings to desired taste preference.

Serve with vegetables, chips or crackers and enjoy!

I love this recipe for a yummy, high protein snack! It’s so easy to prepare and pairs great with some grain-free tortilla chips.

This is my go-to healthy and tasty appetizer to bring to a potluck or BBQ. I added chopped fresh jalapeños to give it a little kick. It’s good on its own, with corn chips, or as a salad topper. Highly recommend!

This is my go to now as a dish to bring to parties. It's easy, delicious, and always a crowd favorite!!

vegan bean salad

Prep Time: 30 minutes

Total: 29 minutes

Servings: 8

Ingredients

Instructions

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