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–+ servings
asian bean salad recipe with kidney beans chickpeas black beans and oranges

Asian Bean Salad

Kelly Jensen
This 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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Lunch, Side Dish
Cuisine American, Asian
Servings 8 servings
Calories 170 kcal

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

Calories: 170kcalCarbohydrates: 10gProtein: 1gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 156mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 128IUVitamin C: 21mgCalcium: 39mgIron: 1mg
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