This vibrant and nutritious Easy Vegan Bean Salad combines the hearty textures of black beans, kidney beans, and chickpeas with a medley of fresh vegetables, flavorful greens, and zesty herbs. Perfect for a quick lunch, a side dish, or a potluck favorite, this salad is not only a feast for the eyes but also a powerhouse of plant-based protein and fiber. Whether you're a long-time vegan or just looking to add more wholesome meals to your diet, this three bean salad promises to satisfy your taste buds and nourish your body.
Summer is my favorite season for many reasons. The weather is amazing, plants are growing, there's so much to do, and the food is amazing! There are so many delicious recipes that can be enjoyed on a hot summer day. Some of my favorite recipes to bring to a cookout or summer picnic are my Sweet Pepper Cucumber Crunch Salad, Gluten-Free Vegan Cookie Cake, Chopped Broccoli Crunch Salad, and now this Easy Vegan Three Bean Salad.
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Jump to:
- Healthy Vegan Bean Salad Ingredients:
- How To Make This Is Easy Vegan Bean Salad Recipe:
- Substitutions:
- Vegan Bean Salad Variations:
- What Equipment You Need To Make This Easy Vegan Bean Salad Recipe:
- How To Store This Vegan Bean Salad:
- Top Tip:
- Frequently Asked Questions:
- More Vegan Side Dishes:
- Easy Vegan Three Bean Salad
- Related Vegan Salads:
Healthy Vegan Bean Salad Ingredients:
This healthy vegan bean salad is one of my go-to healthy recipes because it incorporates healthy plant-based protein, fresh veggies, and nutritious greens in one easy recipe!
- Red Kidney Beans - They add a firm texture and slightly sweet taste. Kidney beans are high in iron, potassium, and folate. Kidney beans support red blood cell production, regulate blood pressure, and promote overall cellular health.
- Black Beans - They contribute a deep, earthy flavor and creamy texture, creating a satisfying base for the salad. Black beans are rich in protein, fiber, and antioxidants, black beans support muscle health, digestion, and help reduce inflammation.
- Garbanzo Beans - They add a nutty flavor and enhance the salad's complexity. They are packed with protein, fiber, and essential vitamins like B6 and magnesium. Chickpeas promote heart health, stabilize blood sugar, and support brain function.
- Red Onion - They offer a sharp, tangy flavor that contrasts with the milder beans, adding depth to the salad's taste profile. Containing quercetin and sulfur compounds, red onions have anti-inflammatory properties and support cardiovascular health.
- Red Bell Pepper - They add a crisp, crunchy texture and vibrant color, making the salad visually appealing and refreshing. You can use any color of bell pepper. I recommend a red pepper because they have the perfect sweet flavor, however you can use green peppers, orange peppers, or yellow peppers. High in vitamins A and C, bell peppers boost immune function, improve skin health, and provide antioxidants that protect against oxidative stress.
- Garlic Cloves - Adds a pungent, savory note that deepens the salad's flavor complexity. Known for its antibacterial and antiviral properties, garlic boosts immune function and has heart-healthy benefits.
- Chopped Cilantro - Provides a burst of fresh, herbaceous flavor, enhancing the overall freshness of the salad. Cilantro is a good source of antioxidants, vitamins A, C, and K, and may aid in detoxifying the body.
- organicgirl Arugula - Adds a peppery, slightly bitter flavor and leafy texture, enhancing the salad's freshness and complexity. Arugula is rich in vitamins A, C, and K, and antioxidants. It also supports bone health, immune function, and reduces the risk of chronic diseases.
- Avocado Oil - Adds a smooth, buttery texture and enhances the absorption of fat-soluble vitamins from the vegetables. It is rich in monounsaturated fats and antioxidants, avocado oil supports heart health and provides anti-inflammatory benefits.
- Red Wine Vinegar - Adds a tangy, acidic note that balances the richness of the beans and oil, brightening the salad. Contains acetic acid, which can aid in digestion and help control blood sugar levels.
- Cumin - Adds a warm, earthy flavor to this Mexican Bean Salad. Cumin is rich in iron and has antioxidant properties. It aids digestion and has anti-inflammatory effects.
- Chili Powder - Adds a spicy kick, enhancing the salad's overall flavor profile. It contains capsaicin, which has anti-inflammatory properties and can boost metabolism.
- Black Pepper - Adds a subtle heat and enhances the other flavors in the salad. High in antioxidants, black pepper improves digestion and has anti-inflammatory effects.
- Lime Juice - Adds a bright, tangy acidity that lifts the flavors of the other ingredients and acts as a natural preservative. It is high in vitamin C, lime juice supports immune health, aids digestion, and has alkalizing properties. You can also use lemon juice to achieve a similar flavor.
See the recipe card for quantities.
How To Make This Is Easy Vegan Bean Salad Recipe:
This easy vegan bean salad is the perfect side dish to bring to any summer event because it's easy to make, stores super well, and is guaranteed to be a favorite salad!
- Prepare the Beans:
- Drain and rinse the red kidney beans, black beans, and garbanzo beans thoroughly in a colander under cold running water. This removes any excess sodium and improves the texture of the beans.
- Transfer the drained beans to a large mixing bowl.
- Prepare the Vegetables:
- Finely dice the red onion and bell pepper. Ensure the pieces are small and uniform for a balanced texture and flavor distribution in each bite.
- Mince the garlic cloves finely to release their full flavor.
- Add the diced red onion, bell pepper, and minced garlic to the bowl with the beans.
- Add the Greens:
- Gently toss the organicgirl arugula into the bean mixture. The arugula adds a peppery flavor and a fresh, leafy texture to the salad.
- Incorporate Fresh Herbs:
- Chop the cilantro finely and add it to the bowl. Cilantro provides a burst of fresh, herbaceous flavor that complements the other ingredients.
- Season and Dress the Salad:
- Add the spices: cumin, chili powder, and black pepper. These spices enhance the salad with a warm, earthy, and slightly spicy flavor profile.
- Pour in the red wine vinegar and avocado oil. The vinegar adds a tangy acidity, while the oil brings a smooth, rich texture.
- Squeeze fresh lime juice over the salad. The lime juice provides a bright, citrusy note that balances the flavors.
- Combine and Serve:
- Gently toss all the ingredients together until they are evenly mixed and coated with the dressing.
- Serve the salad chilled or at room temperature, allowing the flavors to meld and develop.
Substitutions:
There are plenty of easy and delicious substitutions that can be made to this vegan bean salad if needed. Here are some of the common substitutions that can be made.
- Beans - You can use many different types of beans in this recipe. Pinto beans, cannellini beans, and great northern beans are all great options. You can also use both canned beans and dried beans. If you are trying to watch your sodium intake, I recommend using dried beans, because they don't contain any added sodium.
- Onion - If red onions bother your stomach, you can use green onions instead. This adds a similar flavor and texture.
- Greens - You can use any greens in place of the arugula. I recommend trying any organicgirl leafy greens mix.
If you have any questions about a particular substitution not listed, make sure to leave a comment, and I'll get back to you as quickly as possible!
Vegan Bean Salad Variations:
There are plenty of easy and fun ways that you can mix up this easy vegan bean salad recipe. Here are some of my favorite variations to make.
- Cowboy Caviar - If you love cowboy caviar recipes like my Quinoa Cowboy Caviar, you can add some quinoa and sweet corn to this bean salad. This is a great way to turn this side dish into a complete meal.
- Fresh Veggies - You can incorporate a variety of fresh veggies into this three bean salad. I love adding cherry tomatoes, fresh green beans, or crisp cucumber. Adding fresh veggies adds volume, flavor, and delicious textures.
- Oil-Free - You can omit the avocado oil in this recipe to create a perfect oil-free healthy side dish.
What Equipment You Need To Make This Easy Vegan Bean Salad Recipe:
One of my favorite things about this easy salad is that it requires minimal equipment to make.
- Colander:
- For draining and rinsing the red kidney beans, black beans, and garbanzo beans.
- Large Mixing Bowl:
- To combine all the ingredients of the salad,
- Cutting Board:
- For chopping the vegetables and herbs and mincing the garlic.
- Chef’s Knife:
- For dicing the red onion and bell pepper, and chopping the cilantro.
- Measuring Spoons:
- For measuring the spices, vinegar, oil, and lime juice accurately.
- Citrus Juicer (optional):
- For squeezing fresh lime juice.
- Large Spoon or Salad Tongs:
- For tossing and mixing the salad ingredients together.
As always, you can find all my go-to equipment on my Amazon storefront or my affiliate page.
How To Store This Vegan Bean Salad:
How you store any leftover bean salad is key to it staying fresh for an extended period of time. Here's what I recommend doing to ensure this bean salad stays fresh for as long as possible.
- Use an Airtight Container - Transfer the salad to an airtight container to keep it fresh. Glass containers with tight-fitting lids are ideal, but plastic containers work as well.
- Refrigerate Promptly - Place the container in the refrigerator as soon as possible to maintain freshness and prevent spoilage. The salad can be stored in the refrigerator for up to 3-4 days.
- Separate the Arugula - If you plan to store the salad for more than a day, consider storing the arugula separately and mixing it in just before serving. This prevents the arugula from becoming soggy.
- Mix Before Serving - Give the salad a good toss before serving again to redistribute the dressing and flavors.
- Check for Freshness - Always check the salad for any signs of spoilage (such as off smells or slimy texture) before consuming.
Top Tip:
I recommend making this easy vegan bean salad and letting it marinate in the dressing for 30 minutes or so to allow all the flavors to mix.
Frequently Asked Questions:
To add more heat, you can increase the amount of chili powder or add finely chopped fresh jalapeños or a pinch of cayenne pepper.
Yes, this salad is great for meal prep. Just store it in individual portions in airtight containers, and keep the arugula separate until ready to eat to maintain its crispness.
If you’re not a fan of cilantro, you can substitute it with fresh parsley or basil for a different but equally fresh and vibrant flavor.
More Vegan Side Dishes:
Looking for more delicious vegan side dishes? Make sure to check out some of my other recipes!
If you try this Easy Vegan Three Bean Salad Recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Make sure to share it on social media and tag @theallnaturalvegan to be featured! Thank you for supporting The All Natural Vegan!`
Easy Vegan Three Bean Salad
Equipment
- 1 colander
Ingredients
- 1 15 oz can kidney beans
- 1 15 oz can black beans
- 1 15 oz can garbanzo beans
- 1 red onion
- 1 bell pepper
- 4 garlic cloves
- ¼ cup chopped cilantro
- ¼ cup avocado oil
- ⅓ cup red wine vinegar
- ½ container organicgirl arugula
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ chili powder
- ¼ teaspoon black pepper
- 1 lime juiced
Instructions
Prepare the Beans:
- Drain and rinse the red kidney beans, black beans, and garbanzo beans thoroughly in a colander under cold running water. This removes any excess sodium and improves the texture of the beans.
- Transfer the drained beans to a large mixing bowl.
Prepare the Vegetables:
- Finely dice the red onion and bell pepper. Ensure the pieces are small and uniform for a balanced texture and flavor distribution in each bite.
- Mince the garlic cloves finely to release their full flavor.
- Add the diced red onion, bell pepper, and minced garlic to the bowl with the beans.
Add the Greens:
- Gently toss the organicgirl arugula into the bean mixture. The arugula adds a peppery flavor and a fresh, leafy texture to the salad.
Incorporate Fresh Herbs:
- Chop the cilantro finely and add it to the bowl. Cilantro provides a burst of fresh, herbaceous flavor that complements the other ingredients.
Season and Dress the Salad:
- Add the spices: cumin, chili powder, and black pepper. These spices enhance the salad with a warm, earthy, and slightly spicy flavor profile.
- Pour in the red wine vinegar and avocado oil. The vinegar adds a tangy acidity, while the oil brings a smooth, rich texture.
- Squeeze fresh lime juice over the salad. The lime juice provides a bright, citrusy note that balances the flavors.
Combine and Serve:
- Gently toss all the ingredients together until they are evenly mixed and coated with the dressing.
- Serve the salad chilled or at room temperature, allowing the flavors to meld and develop.
Related Vegan Salads:
Looking for more delicious vegan salad recipes like this three bean salad? Make sure to check out some of the other recipes on my website!
Katie
I absolutely love this bean salad! Super healthy and delicious!