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Easy Bean Salad Recipe – A No Cook Side Dish

This easy bean salad recipe is a bright and fresh side salad with beans that is made with a light vinaigrette. This is a great summer BBQ side dish or popular side dish for potlucks.

Made with canned kidney beans, chickpeas, fresh green beans, and a sweet and tangy dressing.

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This vegan Bean Salad with Vinaigrette is my absolute favorite hands-down bean salad!  It tastes like a deli bean salad, but simple enough to make at home.

This wonderfully tangy and and sweet bean salad is great for a quick lunch or snack, and goes great with a vegan burger, veggie dog, or anything from the BBQ.  And like most marinated salads: the beauty of this is that the longer it sits, the yummier it gets!

This Easy Three Bean Salad with Vinaigrette Is:

  • Sweet
  • Tangy
  • Earthy
  • Hearty
  • Protein Packed
  • Fiber Rich

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An Easy Side Dish Everyone Will Love

This vegan bean salad is what I call an Easy Entertaining Recipe – which is a crowd-pleaser recipe that will be a major hit. These delicious recipes are perfect to treat your guests or when you have a special occasion for dinner. 

I have a whole section of The Herbeevore dedicated to Entertaining Recipes, that we regularly serve to our friends and family. If you’re heading to a party, potluck, or BBQ, check out my list of top host gifts for dinner parties for that next-level gift they will love!

What’s In This 3 Bean Salad with Honey Vinaigrette?

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I have made a single batch of this and it doesn’t last long  The recipe below makes a huge batch and is great for meal prep.  Make once, and enjoy every day of the week.

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How do I Make Vegan Bean Salad with Vinaigrette?

For the Salad

Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the beans and steam them for about 6-8 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut them into bite sized pieces, I’ve found that 3 to4 pieces per bean is perfect!

In a large mixing bowl (See *TIP below) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the yellow bell pepper into small bite sized pieces, and add.  Finely chop the parsley and green onion and add to the bowl as well.

(TIP: Use your biggest mixing bowl.  No really, the BIGGEST one you have because there are a lot of things going in here, and it needs to be properly mixed!)

For the Dressing

In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake, shake, shake until the dressing is a smooth consistency and pour over the bean salad.  Cover the salad and place in the fridge overnight so the dressing soaks into the beans, and everything is perfect.  In the morning, I like to transfer the bean salad in to single-serving sized 8oz or pint sized mason jars I can just throw into my bag and have at work!  For larger storage, quart jars will work too!

Make Bean Salad Vegan 

This vegan bean salad is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family. 

I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegan recipes here that are on The Herbeevore. These easy and tasty recipes are fantastic meatless and dairy free meals for your table.

Get the Same Ingredients for this Vegan Three Bean Salad Recipe

 

As always, if you make this vegan and gluten free three bean salad 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!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there! 

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Vegan Bean Salad

Kelly Jensen
This Vegan Bean Salad Recipe is a bright and fresh side salad with beans that has no sugar added and is made with a light vinaigrette.
 
5 from 3 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Salad
Cuisine American
Servings 10 servings
Calories 151 kcal

Ingredients
  

For the Bean Salad

For the Vinaigrette Dressing

Instructions
 

For the Bean Salad

  • Wash the fresh green beans and place them in a medium pot with 3/4 cups of water.  Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them.  Once cooled, cut into bite sized pieces.
  • In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed.  Chop the bell pepper into small bite sized pieces, and add.  Finely chop the parsley and green onion and add to the bowl as well.

For the Dressing

  • In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients.  Shake until the dressing is a smooth consistency and pour over the bean salad. 
  • Cover the salad and place in the fridge at least 1 hour, serve cold.

Notes

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Nutrition

Calories: 151kcalCarbohydrates: 11gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 302mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 1184IUVitamin C: 44mgCalcium: 33mgIron: 1mg
Keyword bean salad vegan gluten free, three bean salad no sugar, three bean salad recipe no sugar, vegan 3 bean salad, Vegan Bean Salad, vegan three bean salad
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Posted in Dairy Free, Easy Weeknight Meals, Favorites, For Entertaining, Gluten Free, Holiday Recipes, Lunches, Make Ahead, Meal Prep, No Cook Recipes, Nut Free, Salads, Side Dishes, Summer Recipes, The Herbeevore Recipes, Vegetarian Recipes

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