This No Cook Bean Salad Recipe Is:
- Bright
- Fresh
- Healthy & 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 and healthy meals using a few staples you can rotate. I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here. By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!
What’s In This No Cook Bean Salad Side Dish Recipe?
- No Salt Added Chickpeas: the staple of all bean salads! You can use canned chickpeas (I’d highly recommend a low sodium or no salt version), or you can make your own chickpeas from scratch in the Instant Pot.
- Kidney Beans: Like tomatoes, I only 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 like these no salt added canned green beans, they are perfect in this salad!
- 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
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- Lemon Juice: Use fresh lemons if you have it, or this really great bottled lemon that you can keep in your pantry if you don’t have fresh lemons. This lemon is great for dressings, dips, and even cocktails.
- 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.
- Agave Syrup: I really like using this natural raw organic agave syrup because it’s a natural and sustainable sweetener, plus it is ridiculously inexpensive online so I always keep a few of these bottles in my pantry.
- 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. Poutr 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!
Get the Same Ingredients I Use For My No Cook Side Dish Bean Salad!
As always, if you make this vegan and gluten free no cook bean salad side dish recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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No-Cook 3 Bean Salad Side Dish
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 agave nectar
- Himalayan Sea Salt and Pepper to Taste
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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