vegan bean salad

Mexican Three Bean Salad, a simple cold vegan bean salad featuring black beans, kidney beans, and white beans. Mixed with corn, avocado, and cilantro, this plant-based mixed bean salad is easy and delicious!

Mexican-Style Three Bean Salad Recipe

(15 oz, 439 g) black beans, drained and rinsed

(15 oz, 439 g) kidney beans, drained and rinsed

bell pepper, chopped

onion,

1-½ cups (about 2 ears) corn (use frozen if not in season)

avocado,

cilantro, chopped

olive oil

limes

garlic clove,

cumin

black pepper

sea salt

chili powder

Prepare salad: Mix together beans, peppers, onion, corn,...

Prepare salad: Mix together beans, peppers, onion, corn, avocado, and cilantro.

Prepare dressing: Blend or whisk together olive oil,...

Prepare dressing: Blend or whisk together olive oil, lime juice, garlic, cumin, pepper, salt, and chili powder.

Combine: Add garlic lime dressing to bean salad...

Combine: Add garlic lime dressing to bean salad and mix well to combine. Serve immediately or refrigerate to serve cold.

This Dilly White Bean &amp; Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan &amp; gluten-free dish for a picnic!

Dilly White Bean &amp; Cucumber Salad

extra virgin olive oil

Dijon mustard

salt

Black pepper,

Persian cucumbers, thinly sliced (or 1/2 a large cucumber)

radishes,

.75 Oz (21 grams) fresh dill, stems removed and finely chopped

green onions, green and white parts thinly sliced

Make the Vinaigrette: 

add the garlic, lemon juice, oil, mustard, salt, and pepper to a small bowl. Whisk well and set aside for 5 minutes while you prep the remaining ingredients; the lemon juice will mellow out the flavor of the raw garlic.

Make the

Salad: add the beans, cucumber, radishes, dill, and green onions to a large bowl. Add the dressing to the bowl and then mix well until evenly incorporated. Season with additional salt and pepper to taste, if necessary.

Serve: 

serve immediately, or store in the fridge for 15 to 30 minutes before serving, to allow the flavors to combine. more. Leftovers will keep in the fridge for up to 5 days.

This is so delicious! I might need to eat this for lunch for the rest of my life.  🤣

so good! I used tahini and it came out perfectly delicious! will probably eat this all summer...thanks!!

I brought this to a pot luck and it was a hit. Requests were made for the recipe. Great recipe!

This recipe is delicious!! My (non-vegan) family absolutely loved it, which is always a win and the mark of a delicious recipe.

Thank you for sharing this delicious recipe! We have used it on many busy evenings as our meal and it makes a great side dish too.

https://content.jwplatform.com/videos/btETLJ9d.mp4

This Dilly White Bean & Cucumber Salad is crunchy, creamy, and packed with zingy, fresh flavor. The perfect vegan & gluten-free dish for a picnic!

Dilly White Bean & Cucumber Salad 

Packed with beans, veggies, and simple, fresh flavors, this Mediterranean dense bean salad recipe offers all the plant-based protein and fiber to keep you energized for hours. Just throw it all in a bowl, let the flavors come together, and serve with a hunk of crusty bread or over your favorite greens. It makes a great side dish for entertaining but is satisfying enough to keep in your fridge for the easiest summer lunches ever!

Mediterranean Dense Bean Salad

cherry tomatoes (cut in half)

cucumber

celery (chopped small)

basil (chopped)

chickpeas (drained)

cannellini beans (drained)

kalamata olives (sliced)

manzanilla olives (sliced)

garlic (minced)

tsp salt

red pepper

Black pepper (to taste)

baguette (sliced)

lemon (juiced)

In a large bowl add tomatoes, cucumbers, beans, celery and chickpeas, olives, olive oil, lemon, salt, garlic, crushed red pepper and basil. Mix well.

Serve with sliced baguette or over a bed of salad greens.

Enjoy within 2-3 days.

For a quick and easy lunch idea, or your next BBQ or picnic, make an oil-free bean salad.

Easy Vegan Bean Salad

Beans

chickpeas

dark red kidney beans (rinsed and drained)

red onion

celery

red bell pepper (diced)

parsley

dill

red pepper flakes (optional)

red wine vinegar

maple syrup

Tablespoon dijon mustard

water

Italian seasoning

Rinse, drain and combine all beans in a large bowl.

Dice vegetables and add them to the bowl with the beans.

I use a vegetable chopper to make the vegetable uniform in size.

Add herbs and seasonings.

Set aside to make the dressing.

Bean Salad

Whisk all ingredients together.

Pour over the bean salad.

Stir into bean salad mixture.

Cover and place in the refrigerator.

The bean salad must be marinated in the refrigerator for at least an hour for optimal flavor.

Bean Salad Dressing

This is such a great bean salad to keep in the frig as a regular staple.  You can vary the beans from week to week.  So delicious and helps me easily meet my daily bean consumption.  Thanks for the recipe, Kathy.
Your video collection is quite impressive.

I added black olive slices because I like them

https://videos.scriptwrapper.com/6815/piumlorsrq8igzr6jfnl/original/video.mp4

Make an oil-free vegan bean salad recipe for a quick and easy lunch idea or your next BBQ or picnic—a fast and easy recipe in 15 minutes or less.

Top 4 vegan bean salad recipes from across the web

The most viewed vegan bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Mexican-Style Three Bean Salad Reci...

Dilly White Bean & Cucumber Sal...

Mediterranean Dense Bean Salad

Easy Vegan Bean Salad

Top 4 vegan bean salad recipes from across the web

The most viewed vegan bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican-Style Three Bean Salad Reci...

Dilly White Bean &amp; Cucumber Sal...

Mediterranean Dense Bean Salad

Easy Vegan Bean Salad

The most viewed vegan bean salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Dilly White Bean & Cucumber Sal...