clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan three bean salad topped with parsley in a black bowl with a spoon on a yellow background.

Quick Vegan Bean Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Emily Toshiko
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 6-8 servings 1x
  • Category: Salad
  • Method: Dice
  • Cuisine: American
  • Diet: Vegan


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! 


Units 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


  1. Whisk together the tahini, water, lemon zest, lemon juice, apple cider vinegar and garlic in a small bowl.
  2. Add the beans, onion, tomato, salt, black pepper and parsley to a large bow.
  3. Stir in the tahini dressing and mix well. Enjoy!


  • 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.