Vegan Bean Salad
T
Want to Save this Recipe or Activity?
Enter your email and we will send it straight to your inbox! You’ll also get the latest posts from Platein28!
By submitting this form, you consent to receive emails from Platein28.
This colorful bean salad pairs really nicely with our Chimichurri Carne Asada, Southwestern Bowl, Red Enchiladas, and our Chicken Fajita Tacos. If you love vegan salads packed with fresh ingredients, be sure to also check out our Bow Tie Pasta Salad and Grapefruit Arugula Salad.
Why We Love this Recipe
- Quick and easy– No cooking involved here, just come chopping and mixing! Bonus: You may have most of these ingredients already in your pantry!
- Versatile! Enjoy our Vegan Bean Salad as a meal unto itself or as a side dish. You can dip chips into this salad, use it as a topping for your favorite grilled protein, or snack on it for lunch.
- Travels well– Bring this salad to a potluck, BBQ or outdoor picnic! This dish holds together nicely and is the perfect dish for a summer gathering.
- Protein-packed– This salad is packed with three different kinds of beans, which are good sources of fiber and high in protein.
🫘The Beans
We use three kinds of beans in this salad, as each bean brings a unique flavor and texture to the mix. We love kidney beans for their slightly sweet flavor and deep red color. Garbanzo beans (or chickpeas) are starchy, white beans that offer a nutty flavor to this dish. And finally, our vegan bean salad includes black beans, which are softer with a mild flavor that nicely absorbs the other flavors of the salad’s ingredients.
🛒 Ingredients
Notes on key ingredients are provided below. Please see the recipe card below for a full list of ingredients and quantities.
Beans (Kidney, Garbanzo and black)– strained and rinsed
Corn– unsweetened, canned corn is ideal ( strained and rinsed) but frozen can will work as well if thawed ahead of time.
Shallot– chopped
Red bell pepper– chopped
Cucumber– peeled and chopped
Cilantro– both leaves & stems, finely chopped
Basil-just leaves, finely chopped
Olive oil– a good quality, extra-virigin olive oil, which will be basis of the lime dressing
Lime juice– for added flavor and punch
Salt & pepper-to flavor the dressing, adjust according to preference
Avocado– sliced and placed on top of finished salad
↪️ Substitutions
- Feel free to use any other bean/legume (like pinto beans or lentils) or combination of beans for this dish.
- For added spice, consider adding a pinch of red pepper flakes to this salad.
- So many herbs and spices work with this vegan bean salad. For example, dill or thyme would taste great in this dish.
- Add or swap veggies as desired. Chopped tomatoes, olives or celery would be nice add-ons!
- Feel free to swap our dressing for a dressing of your choice. A simple vinaigrette or jarred dressing of your choice are always options!
👨🏼🍳 Instructions
Step 1: Combine beans, veggies and herbs.
Step 2: Combine dressing ingredients in small bowl.
Step 3: Toss salad contents in dressing.
Step 4: Top with sliced avocado and serve!
✔️ Expert Tips and Tricks
- If time permits, consider tossing the salad in the dressing a few hours before serving and placing in the fridge so that flavors can meld together.
- Slice avocado right before serving so that it doesn’t brown as it sits.
- Be careful not to smash beans as you stir this vegan bean salad. We recommend using a spoon instead of tongs.
❓FAQ
Store this salad in an airtight container in the fridge for up to three days. However, be sure to slice fresh avocado right before serving, as sliced avocado tends to brown easily over time. We don’t recommend freezing this dish.
Yes, you can use just one type of bean! However, we like using a combination of beans for more flavor, textures and color!
Yes, this bean salad can be prepared up to three days in advance of serving, but without the avocado. We recommend slicing the avocado right before serving.
To keep things simple and quick, we used canned beans for this recpe which are pre-cooked. Dried beans may be used if cooked thoroughly ahead of time.
🍽️ Serving Suggestions
Our vegan bean salad can be served alone or alongside another dish. This salad pairs nicely with some of the following:
- Tacos, enchiladas, chicken bowls or burritos.
- Sandwiches or wraps, like these Hot Dog Crescent Rolls, Turkey Burger Sliders or Sweet Potato Wraps.
- Grilled chicken, pork or beef dishes, like this Chimichurri Carne Asada, Panko Parmesan Pork or any of these pork chop recipes.
- Over rice, quinoa or even mashed potatoes!
- Over chips or nachos.
- With fresh cornbread or baked bread of your choice.
Tips for Picky Eaters
- Separate the parts! If your kids don’t like their foods touching, try making a plate with separate servings of corn, beans, red bell peppers, cucumber, and avocado. Then season the plate with salt & pepper if your kids are into it.
- Dressing on the side. Let kids dress their portion of the salad themselves.
- Let kids pick a side. Popular picks for our kids include: baby carrots, frozen peas, steamed broccoli, applesauce, mashed potatoes, garlic bread or corn chips.
Craft For This Recipe
Handprint Corn Craft
While you cook, celebrate corn with the sweet handprint corn craft! Hang it up on the fridge or gift this sweet keepsake to someone you love! A perfect corn craft for preschoolers!
Want more 28-minute recipes?
Sign up below to get crafts and recipes straight to your inbox plus make sure to follow on your favorite social!
Vegan Bean Salad
Ingredients
- 16 oz can kidney beans (strained & rinsed)
- 15 oz can garbanzo beans (strained & rinsed)
- 15 oz can black beans (strained & rinsed)
- 10 oz can corn (strained & rinsed)
- 1 large shallot (chopped)
- 3/4 cup red bell pepper (chopped)
- 1 cup cucumber (peeled & chopped)
- 1/3 cup cilantro (both leaves & stems, finely chopped)
- 1/3 cup basil (just leaves, finely chopped)
- 1/4 cup olive oil
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1-2 avocados (sliced)
Instructions
- Combine beans, veggies (except avocado) and herbs.
- Combine dressing ingredients in a small bowl.
- Toss salad contents in dressing.
- Top with sliced avocado and serve.
Video
Notes
- If time permits, consider tossing the salad in the dressing a few hours before serving and placing in the fridge so that flavors can meld together.
- Slice avocado right before serving so that it doesn’t brown as it sits.
- Be careful not to squish beans as you stir this pasta. We recommend using a spoon instead of tongs.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
