Kelly JensenThis post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to Recipe PrintThis Asian bean salad recipe is a tasty twist on classic bean salad with fresh oranges and a tangy and sweet sesame dressing. A fantastic side dish or appetizer recipe you can make all year long.
Ready in just 15 minutes, this quick and simple recipe can be made with canned beans, fresh sliced oranges, and a quick homemade vinaigrette. It’s great to serve at a potluck along side your favorite protein, and also makes a fantastic light lunch.
If you’re looking for a bright, fresh, and flavorful take on 3 bean salad, this simple Asian-spired bean salad is the perfect recipe. Give classic 3 bean salad a tasty upgrade with the addition of sesame seeds, succulent orange slices, and green onions.
This easy bean salad recipe makes a great side dish or light lunch option. It’s quick and easy, and a wonderful side to serve to guests along with your favorite protein.
This Asian Bean Salad Recipe Is
- Fresh
- Bright
- Tangy
- Naturally Sweet
- Simple to Make
- Ready in 30 Minutes
- A Easy Side Dish or Appetizer for Guests
Fresh & Easy Side Dishes Everyone Will Love
This Asian bean salad is a fantastic and simple recipe to make ahead. Great for a busy weeknight, for entertaining, or just for those days when you don’t feel like cooking. I like to prep this recipe ahead of time, and refrigerate it for later in the week.
Having ready cooked meals in the fridge is a great way to enjoy a home cooked lunch or side dish when you don’t have time in the kitchen.
Check out all my make ahead meals on The Herbeevore for some inspiration to help you prep, keep, heat, and eat!
Ingredients for this Asian Three Bean Salad Recipe
See the recipe card below for full ingredient amounts and recipe instructions!
- Beans: I used chickpeas, kidney beans, and black beans as the base of this salad. You could also substitute other beans such as green beans, white beans, or even pinto or adzuki beans as an alternative.
- Green Onions – for a bright crunch in each bite
- Oranges – give a wonderful natural sweetness
- Sesame Seeds – add a savory crunch
- Extra virgin olive oil – for the dressing
- Balsamic vinegar – or substitute rice vinegar
- Honey – for the dressing, you can substitute a plant-based sweetened like maple syrup instead.
- Dijon Mustard
How To Make Asian Bean Salad with Oranges
- Drain and rinse your canned beans. In a large mixing bowl, add the beans, the peeled and sliced oranges, and the green onions.
- Mix the dressing: in a medium mixing bowl, add the dressing ingredients: olive oil, balsamic vinegar, Dijon, maple, orange juice and zest, garlic, salt and pepper. Mix well to combine.
- To the beans, add the dressing ingredients. Toss well to combine, and add the sesame seeds to top. Cover with plastic wrap or alimunim foil and refrigerate for up to 2 hours before serving.
- Serve at room temperature, and store leftover bean salad in an airtight container for up to 3 days.
Easy Plant Based Lunches with Beans
This orange bean salad recipe makes a great lunch or light meal. It has a wonderfully fresh flavorful from the vegetables and herbs, and has some plant-based protein from the chickpeas, kidney beans, and black beans to keep you satisfied.
I love light and simple plant-based lunches for an afternoon meal, and bean salads are a great option all year long. Browse all our lunch recipes for some quick and easy meal inspiration!
Browse our favorite bean recipes:
Easy Inexpensive Appetizers with Beans
This Asian bean salad recipe makes a perfect appetizer or starter for your next gathering. With it’s sweet and savory flavor combo, everyone will want to dig into this delicious salad.
This recipe can be made in about 20 minutes, including any prep! That makes it an ideal appetizer you can get on the table fast.
Browse all our easy tasty appetizer recipes for your next party favorite.
More Bean Recipes You’ll Love
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Asian Bean Salad
Equipment
- Large Bowl
Ingredients
For the Asian Bean Salad
- 1 can chickpeas
- 1 can kidney beans
- 1 can black beans
- 2 oranges peeled and sliced
- 3 green onions sliced
- 2 tablespoons sesame seeds
For the Sesame Dressing
- 1/2 cup olive oil
- 1 clove garlic minced
- 2 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 orange juiced and zested
- 1/2 teaspoon salt and pepper
Instructions
- Drain and rinse your canned beans. In a large mixing bowl, add the beans, the peeled and sliced oranges, and the green onions.
- Mix the dressing: in a medium mixing bowl, add the dressing ingredients: olive oil, balsamic vinegar, Dijon, maple, orange juice and zest, garlic, salt and pepper. Mix well to combine.
- To the beans, add the dressing ingredients. Toss well to combine, and add the sesame seeds to top. Cover with plastic wrap or aluminum foil and refrigerate for up to 2 hours before serving.
- Serve at room temperature, and store leftover bean salad in an airtight container for up to 3 days.
Nutrition
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A delicious combination of ingredients I love