Quick Vegan Bean Salad

Vegan three bean salad topped with parsley in a black bowl with a spoon on a yellow background.

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!

5 from 1 vote

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Prep Time 10

Total Time 10

Course Salad

Cuisine American

Servings to 8 people

Calories 93 kcal

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.

Serving: 1scoopCalories: 93kcalCarbohydrates: 6gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 107mgPotassium: 168mgFiber: 1gSugar: 1gVitamin A: 602IUVitamin C: 13mgCalcium: 33mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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