Description
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!
Ingredients
Scale
- 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
- 1/2 cup red onion, diced
- 1 clove garlic, minced
- 1 small tomato, diced
- 1/3 cup tahini
- 1/4 cup water
- zest from 1 lemon
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/4 tsp salt
- black pepper to taste
- 1/2 cup parsley, roughly chopped
Instructions
- Whisk together the tahini, water, lemon zest, lemon juice and garlic in a small bowl.
- Add the beans, onion, tomato, garlic, salt and 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.
Keywords: vegan bean salad