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Jump to Recipe PrintThis No Cook Bean Salad Recipe Is:
- Bright
- Fresh
- High Protein
- Convenient
- Made with Pantry Staple Ingredients
- Great No Cook Appetizers
- Vegan, gluten free, and great for anyone at your next BBQ!
One of the BEST Pantry Staple Bean Recipes
This no cook bean salad recipe is a fantastic pantry-staple meal! It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.
I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This No Cook Bean Salad Side Dish Recipe?
- Canned Chickpeas: the staple of all bean salads!
- Kidney Beans: I use no salt or low sodium beans in my pantry – using low sodium beans lets you control the amount of salt in your dish for better flavor!
- Green Beans: I normally use fresh or frozen green beans, but I used canned beans for this no-cook version.
- Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
- Parsley
- Extra virgin olive oil
- Lemon Juice
- Dijon Mustard – for a really nice flavor and texture, this dijon is a favorite in our pantry… I’d stay clear from yellow prepared mustard for this recipe.
- Maple Syrup
- Salt and pepper to taste
One of the Best No Cook Summer Side Dishes for Entertaining
This 3 bean salad recipe is fantastic to make ahead of time for a party, potluck, or gathering. Making this recipe in advance allows you to skip any cooking or prep on the day-of. This is a great recipe to entertain with, or bring to an event.
This last minute appetizer recipe is one crowd-pleaser that everyone is sure to love. A quick salad or side dish to bring to a party fast!
How Do I Make This No Cook Bean Salad Recipe?
- Drain and rinse the beans, and set aside.
- In a large bowl, add the chickpeas, kidney beans, green beans, roasted pepper, and parsley.
- In a pint sized mason jar or other airtight container, mix all the dressing ingredients together. Shake well to combine. Pour dressing over the bean salad and toss well so all beans are coated in the dressing. Taste and add salt and pepper of desired.
- It’s best refrigerated overnight, but also great to bring on-the-go if you need a last minute party side dish!
Other Vegetarian BBQ Side Dish Recipes Everyone Will Love!
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No-Cook Three Bean Salad
Ingredients
For the 3 Bean Salad
- 2 13 ounce No-Salt-Added Chickpeas
- 2 13 ounce cans kidney beans
- 1 13 ounce cans green beans no salt added
- 1/2 cup roasted red peppers chopped
- 1 cup fresh parsley chopped
For the Pantry Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 1 tablespoon yellow mustard
- 1 tablespoon maple syrup or other natural sweetener
- Sea Salt and Black Pepper
Instructions
- In a large bowl, add the chickpeas, kidney beans, green beans, roasted pepper, and parsley.
- In a pint sized mason jar or other airtight container, mix all the dressing ingredients together. Shake well to combinepoir dressing over the bean salad and toss well. Taste and add salt and pepper of desired. Enjoy!
Nutrition
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