Quick Vegan Bean Salad

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!

Jump to:

• Why You'll Love This Recipe
• Ingredient Notes
• Substitutions and Variations
• Step by Step Instructions
• Tips and Tricks
• Storing and Freezing
• Other Bean Recipes You'll Love:
• Quick Vegan Bean Salad

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 tied to help lower your LDL or “bad” cholesterol. For more information about bean health, check out this article from web MD.

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

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.

Other Bean Recipes You'll Love:

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