Why you'll love this bean salad recipe
- It's super simple to make in just 10 minutes with easy-to-find ingredients!
- This version is lower in sugar than the traditional and uses agave as opposed to white granulated sugar.
- This side salad pairs with almost any main course and is perfect alongside your favorite spring and summer BBQ or picnic fare.
- It's a favorite among vegans, vegetarians and omnivores!
- This salad is simple enough to double or triple, making it perfect for feeding a large crowd.
- It's an easy recipe to use for meal prep to have a light lunch ready to go each day.
Ingredients you'll need for this 3-bean salad
- Canned Chickpeas (aka garbanzo beans)
- Canned Dark Red Kidney Beans
- Canned Cannellini beans
- Red Onion
- Fresh Parsley
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Agave (can substitute with maple syrup instead, if preferred or omit entirely if avoiding added sugar)
- Black Pepper
How to make this vegan bean salad
Add chickpeas, kidney beans, and cannellini beans to a large mixing bowl.
Add olive oil, vinegar, agave, salt and pepper to a small bowl.
Whisk to combine until ingredients are well incorporated.
Add chopped onion, chopped parsley and the dressing to the beans.
Use a large spoon or silicone spatula to gently combine this healthy bean salad.
Taste test and add more salt if desired.
- Fresh herbs and spices really enhance this dish, but if you need to use dried options they will suffice.
- Serve this tasty mixed bean salad with some crackers, tortilla chips, or pita bread chips.
- Never hesitate to add any of your favorite ingredients that may not be listed in this hearty salad.
- Be sure that your chopped onion is cut into small pieces to make it easier to enjoy.
- When cutting your onion on the chopping board, place a wet paper towel between the onion and the board and cut it on that. This helps absorb the gasses that onions release when they're being cut, which is what makes your eyes water when you cut onions.
- Serving this easy bean salad in a chilled bowl (if serving cold) will help keep the bean salad chilled longer, helping preserve its shelf life as long as possible.
Easy bean salad substitutions and variations
- You can always add in other canned beans. Try navy beans, great northern beans, lima beans, pinto beans, black beans, or different beans for other variations.
- Feel free to swap your red onion out for green onion or white onion to change up the flavor profile.
- Add some fresh vegetables to enhance the variety of flavors you get from this dish. Try some red bell pepper, cherry tomatoes, and a squirt of lemon juice or lime juice.
- Instead of red wine vinegar, you can try white wine vinegar or a tangy dressing.
- Add some fresh corn kernels for another addition.
- You can use table iodized salt, kosher salt, or sea salt (whatever your preference).
- Add a little heat by adding some red pepper flakes or chili powder to this great salad.
Frequently asked questions
Serve this easy vegan bean salad at your next picnic or BBQ with your favorite fare such as sandwiches, wraps, veggie burgers, tofu skewers, grilled tempeh and more.
This salad is best served at room temperature, but can be enjoyed cold as well. Although it is best enjoyed on the same day that it's made, it will keep for up to 3 days stored in an airtight container in the refrigerator.
Yes, eating beans can be helpful in losing weight. Beans are a good source of both protein and fiber. Fiber helps with proper digestion and protein helps make you feel fuller longer. Feeling full longer helps reduce your desire to snack unnecessarily and increased fiber helps improve any digestion issues which could be holding you back from losing weight as well.
The good news is with this recipe you can use either canned or dried beans. I use canned beans out of convenience, but we know that using dried beans is a heck of a lot cheaper. Choose whichever you have on hand, or what fits within your budget so you can enjoy this fantastic bean salad.
Now you can see why this vegetarian bean salad recipe is always a hit when we make it. Three bean salads are always a crowd pleaser when served at get togethers, potlucks, or special occasion events!
More side salads
- Cucumber and Tomato Salad
- Avocado Pasta Salad
- Hummus Pasta Salad
- Southwest Lentil Pasta Salad
- Vegan Potato Salad
- 1 (15 oz.) can chickpeas (aka garbanzo beans), drained and rinsed
- 1 (15 oz.) can dark red kidney beans, drained and rinsed
- 1 (15 oz.) can cannellini beans, drained and rinsed
- ½ red onion, diced
- ½ cup chopped fresh parsley
- ¼ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 tablespoon agave nectar (you can use pure maple syrup instead, if preferred or omit entirely if avoiding added sugar)
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- Add chickpeas, kidney beans, cannellini beans, onion and parsley to a large mixing bowl.
- In a small bowl or mason jar, add olive oil, vinegar, agave, salt and pepper. Whisk to combine, or if using a mason jar, seal and shake until everything is well incorporated.
- Pour the dressing over the bean mixture. Use a large spoon or silicone spatula to gently combine. Taste test and add more salt if desired.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
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