Vegan Bean Salad

child holding brown bowl of beans and avocado

This Vegan Bean Salad is perfect for summer! 🌞Bring it to a potluck or picnic. Have it as a dip with your fave chips. Or eat at home as main dish or side!

Course Lunch, Main Course, Salad, Side Dish

Cuisine American

Total Time 28

Servings

Calories 2453.4kcal

Author Marcie & Julie

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
¾ cup red bell pepper chopped
1 cup cucumber peeled & chopped
⅓ cup cilantro both leaves & stems, finely chopped
⅓ cup basil just leaves, finely chopped
¼ cup olive oil
¼ cup lime juice
1 teaspoon salt
½ 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