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!

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Mexican-Style Three Bean Salad Reci...

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