A delightful vegan bean salad that is both hearty and mouthwateringly delicious! Made using just 10 ingredients and ready in 20 minutes or less.
This one is perfect no matter the weather, or the occasion.
It’s simple and quick to whip up, using mostly pantry-friendly ingredients, and it makes a fantastic side dish or main course, that’s also great for meal prep.
Plus, it’s filled with plant-based protein, and loaded with nutrients and wholesome deliciousness.
Inspired by my hearty cowboy caviar, but with even fewer ingredients needed!
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Ingredients + Substitutions
Here’s everything you’ll need for this delicious vegan bean salad recipe.
- Beans: I like black beans, red kidney beans, and chickpeas. But you may sub with other beans you have on hand if you prefer.
- Cucumber: For its fresh, juicy, and crunchy flavour and texture. Choose cucumbers that are dark green, firm, and fresh.
- Avocado: Adds a rich and creamy element to the salad.
- Onion: I like red onion for its zesty flavour, but another variety is fine too.
- Basil: Use fresh basil leaves that have been finely chopped for even flavour distribution. You may sub with fresh parsley, or other fresh herbs if preferred.
- Balsamic vinegar: For its subtly sweet flavour and the perfectly balanced acid.
- Lemon juice: If you don’t have fresh lemons on hand, lime juice or apple cider vinegar also work well.
- Maple syrup: For a hint of sweetness without adding refined sugar. It’s perfect for balancing the acidity of the lemon and vinegar.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add all the beans and chopped veggies to a large mixing bowl.
Then combine the dressing ingredients in a small bowl.
Toss the salad with the dressing and refrigerate for 1 hour before serving, or enjoy straight away.
Variations
Any combo of fresh vegetables and beans will make a fantastic salad dish. Here are some other ideas for delicious toppings you may add.
- Chopped tomatoes, or halved grape or cherry tomatoes.
- Fresh or frozen and thawed corn kernels.
- Diced bell peppers or jalapeno peppers for heat.
- Other canned beans (or cooked from dried as I do in my Instant Pot here) like cannellini beans, pinto beans, black-eyed peas, or try it with lentils.
- Toss some broken tortilla chips on top for added crunch and texture.
Or check out this other vegan bean salad for another fun variation.
Storage
This salad tastes best the same day it’s made, but I prefer it after it has sat in the fridge for about 1 hour.
Leftovers will keep refrigerated in an airtight container for 2-3 days.
Expert Tip
- Plan to make the dish approx. 1 hour before serving as it tastes best when chilled.
More delicious vegan salads
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Buon appetito
Rosa
📖 Recipe
Ingredients
For the Salad
- 15 ounce can chickpeas drained + rinsed (approx. 1.5 cups)
- 15 ounce can black beans drained + rinsed (approx. 1.5 cups)
- 15 ounce can red kidney beans drained + rinsed (approx. 1.5 cups)
- 1.5 cups diced cucumber approx. half a long cucumber
- ¼ cup diced red onion
- 1 avocado diced
- ½ cup basil leaves finely chopped
For the Dressing
- ¼ cup lemon juice approx. 1 medium lemon
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- salt + pepper to taste
Instructions
- Drain and rinse the beans, chop all the veggies, and add them to a large bowl.
- In another small bowl, combine the salad dressing ingredients. Then pour the dressing over the salad and mix well to evenly coat. Enjoy immediately or refrigerate for 1 hour before serving.
Notes
- Plan to make the dish approx. 1 hour before serving as it tastes best when chilled.
- This salad tastes best the same day its made, but leftovers keep in the fridge for 2-3 days,
Marcia says
Have you tried this with chips?
Rosa says
I have with tortilla chips, it’s delicious!
Helen says
This looks wonderful, as do a number of the other bean salads which come up at the end of the recipe. I’ve been looking for ages for a substitute to my mom’s favorite bean salad she took to all the family barbecues. It made a huge amount with 6 or more types of beans, celery, onions and usually, corn. The problem was the dressing which had (gag) a full cup of oil and a half cup of sugar. This salad will provide all the pleasure and none of the guilt. Thank you so much!!