3 Bean Salad Recipe Vegan: Easy, Fresh, and Delicious

If you’re looking for a vibrant, nutritious, and easy-to-make dish, this 3 bean salad recipe vegan is an absolute winner. Perfect for picnics, potlucks, or a healthy side at dinner, it combines the wholesome goodness of three different beans tossed in a zesty, tangy dressing.

This salad is not only packed with protein and fiber but also bursting with fresh flavors and crunchy textures. Whether you’re vegan, vegetarian, or simply aiming to eat more plant-based meals, this salad is an excellent addition to your recipe repertoire.

One of the best parts about this salad is its versatility and how quickly it comes together. You can prepare it ahead of time, making it ideal for busy weeknights or meal prep.

Plus, it stores beautifully in the fridge, allowing the flavors to deepen overnight. Let’s dive into why this recipe will become your new go-to for a wholesome, delicious, and satisfying salad.

Why You’ll Love This Recipe

This 3 bean salad recipe vegan is a powerhouse of nutrition and flavor. It’s an incredibly balanced dish, combining plant-based protein from beans with fresh veggies and a tangy dressing that ties everything together.

Here’s why it stands out:

• Easy to prepare: With canned beans and simple ingredients, this salad takes less than 15 minutes to make.
• Highly versatile: It can be served as a side, a light lunch, or a protein-rich snack.
• Perfect for meal prep: It tastes even better after sitting in the fridge for a few hours, making it convenient for busy schedules.
• Nutritious: Loaded with fiber, protein, vitamins, and minerals, it supports a healthy diet beautifully.
• Vegan and allergen-friendly: Free from dairy, gluten, and animal products, it works for most diets.

Plus, it’s a crowd-pleaser that looks as good as it tastes, thanks to the vibrant colors of the beans and fresh vegetables.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1 cup canned kidney beans, drained and rinsed
• 1 cup canned green beans, drained and rinsed
• 1 small red onion, finely chopped
• 1 red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup apple cider vinegar
• 3 tablespoons olive oil
• 1 tablespoon maple syrup or agave nectar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Small bowl or jar for dressing
• Whisk or fork
• Knife and cutting board
• Can opener
• Colander or sieve for draining beans
• Serving bowl or container

Instructions

1. Prepare the beans: Drain and rinse the canned chickpeas, kidney beans, and green beans thoroughly under cold water. This helps remove excess sodium and preserves the beans’ natural flavor.
2. Chop the veggies: Finely chop the red onion and dice the red bell pepper. Chop the fresh parsley as well. Set aside.
3. Make the dressing: In a small bowl or jar, combine the apple cider vinegar, olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Whisk or shake well until the dressing is smooth and emulsified.
4. Mix everything: In a large mixing bowl, add the drained beans, chopped onion, bell pepper, and parsley. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
5. Chill and marinate: Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to meld beautifully.
6. Serve: Give the salad a final toss before serving. Adjust the seasoning with additional salt or pepper if needed.

Tips & Variations

“For a crunchier texture, add diced celery or cucumber. You can also swap the green beans for black beans or cannellini beans to suit your preference.”

• Make it your own: Add chopped fresh herbs like cilantro or basil for different flavor profiles.
• Spice it up: A pinch of smoked paprika or chili flakes can add a subtle kick.
• Use fresh beans: If you prefer, blanch fresh green beans instead of canned for a fresher taste.
• Bulk it up: Throw in some cooked quinoa or bulgur for a heartier salad.
• Sweetness balance: Adjust the maple syrup according to your taste, or substitute with agave nectar or coconut sugar.

Nutrition Facts

Serving Suggestions

This tasty 3 bean salad is incredibly versatile when it comes to serving. It can be enjoyed:

• As a refreshing side dish alongside grilled vegetables or vegan burgers.
• Paired with your favorite grain bowl or wrapped inside a whole grain pita for a light lunch.
• Alongside dishes like Bread And Gravy Recipe or Best Spg Seasoning Recipe to add a fresh, crisp contrast.
• At picnics or potlucks, where it can be served chilled and enjoyed by all.

Conclusion

This 3 bean salad recipe vegan is a simple yet flavorful dish that fits perfectly into any healthy eating plan. Its ease of preparation, combined with the nutritional benefits of beans and fresh vegetables, makes it a must-have recipe for anyone looking to enjoy a delicious, plant-based meal.

The tangy, slightly sweet dressing elevates the beans, creating a harmony of flavors and textures that’s satisfying and refreshing. Whether you’re new to vegan cooking or an experienced plant-based foodie, this salad is sure to become a staple in your kitchen.

Don’t forget to experiment with the variations mentioned to tailor it to your taste buds. If you enjoyed this recipe, check out other tasty dishes like the Breakfast Wellington Recipe or the hearty Braised Pork Ribs With Radish Recipe for more culinary inspiration.

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