This quick vegan bean salad can be made in under 10 minutes! It is packed full of plant-based protein, is gluten-free and absolutely DELICIOUS!
This high-protein salad gets its tasty flavor from the creamy lemony tahini dressing. Although this can be made in ten minutes, the flavors will actually intensify the longer the beans marinate in the dressing.
Vegan bean salad is popular during the summer months. It is the perfect dish to bring to summer BBQ’s, picnics and potlucks! It pairs well with balsamic grilled eggplant sandwiches and BBQ cauliflower tacos!
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Why You'll Love This Recipe
- Quick vegan bean salad has simple ingredients and comes together in under ten minutes!
- It is perfect to bring to Summer BBQ’s, potlucks and picnics!
- Beans are an amazing source of plant-based protein, fiber, potassium and magnesium.
Why Are Beans Good for You?
Beans are a natural source of plant-based protein. Plant based protein is especially important for those eating a vegetarian or vegan diet. Beans are easy to incorporate into meals such as salads, soups and stews! These roasted crispy cannellini beans are especially great on salads!
Beans are also high in fiber, potassium and magnesium! They have been linked lowering your LDL or “bad” cholesterol.
Ingredient Notes
- Mixed beans - I use garbanzo beans, cannellini beans and dark red kidney beans! You can swap in other beans if desired. See below for several variations of the recipe.
- Fresh produce - red onion, tomato, garlic and parsley.
- Lemon - you will need both the zest and the juice! Always use fresh squeezed lemon instead of the pre-bottled juice.
- Apple cider vinegar - this adds another layer of acidity to the dressing.
- Tahini - tahini is a middle eastern ingredient made from ground sesame seeds. You can find more information about tahini in my maple miso tahini sauce post.
- Spices - salt and pepper are all we need for this simple recipe!
See recipe card for quantities.
Substitutions and Variations
- Beans - mix and match your favorite combination of beans such as black beans, navy beans, edamame or pinto beans for a variation on flavors.
- White bean salad - replace the dark red kidney beans with another can of cannellini beans or garbanzo beans.
- Avocado - add diced avocado to this salad. Carefully mix together so the avocado doesn’t mush.
- Corn - add a can of corn to the salad.
- Lentils - add a can of lentils to the salad.
- Quinoa - add 1 cup of cooked quinoa to the salad. This will add even more protein to create the ultimate high protein salad!
- Pasta salad - add ½ pound of cooked short pasta such as rotini or bow tie pasta.
- Spicy - add diced jalapeño peppers for a nice kick.
Step by Step Instructions
Mix the tahini, water, lemon zest, lemon juice, salt and a few grinds of black pepper together.
Add all ingredients to a large mixing bowl. Mix well and enjoy!
Hint: Make sure to rinse your beans before adding them to the salad. Canned beans are known for having higher amounts of sodium. To reduce your sodium intake, drain and rinse the beans under colder water before usings.
Tips and Tricks
In order to keep this recipe quick and easy, I opted to use canned beans instead of dried beans. I chose to use garbanzo beans, cannellini beans and dark red kidney beans in this recipe. Feel free to swap in your favorite beans. Alternatively, you can use dried beans and cook them ahead of time in a place of canned beans.
Storing and Freezing
Store vegan bean salad in an airtight container in the refrigerator for up to 5 days. The flavor will enhance as the beans marinate in the tahini dressing.
Enjoy bean salad cold or at room temperature. I do not recommend freezing this salad.
Frequently Asked Questions
Homemade bean salad will last in the fridge for up to 5 days.
This recipe uses a combination of garbanzo beans, cannellini beans and dark red kidney beans tossed in a lemony tahini dressing.
Yes! Feel free to add your favorite beans or legumes to this salad. Lentils would also be a great addition.
Quick Vegan Bean Salad
Ingredients
- 1 15 oz can garbanzo beans, drained and rinsed
- 1 15 oz can cannellini beans, drained and rinsed
- 1 15 oz can dark red kidney beans, drained and rinsed
- ½ cup red onion diced
- 1 clove garlic minced
- 1 small tomato diced
- ⅓ cup tahini
- ¼ cup water
- zest from 1 lemon
- 2 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- black pepper to taste
- ½ cup parsley roughly chopped
Instructions
- Whisk together the tahini, water, lemon zest, lemon juice, apple cider vinegar and garlic in a small bowl.
- Add the beans, onion, tomato, salt, black pepper and parsley to a large bow.
- Stir in the tahini dressing and mix well. Enjoy!
Notes
- The flavors will intensify the longer the bean salad sits.
- Vegan bean salad is great for potlucks, summer BBQ'S or picnics!
- Soak the diced red onion in ice water or vinegar for 5-10 minutes to reduce the intensity if desired.
Amy says
Emily, this recipe looks delish. How big is a scoop - 1/2 cup, 3/4 or full cup?
Emily Toshiko says
Hi Amy, thank you so much! I would do about 3/4 of a cup for a scoop.
Jen says
Thank you for this! I thought tahini and beans would be a good combo, and your iced water onion tip and tahini sauce are great ways for me to really enjoy the high protein salad I need as a T2D. This will be in my regular rotation! 🙂
Emily Toshiko says
Hi Jen! I'm so happy to hear you enjoy it! Thanks for the kind comment 🙂