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–+ servings

Three Bean Salad Recipe

This vibrant, vegan Three Bean Salad is packed with Mediterranean-inspired crunch and plant-based protein. It is the perfect make-ahead side dish for BBQs, picnics, or healthy weekday lunches.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Beans & Pulses, Salads
Cuisine Mexican
Servings 6 servings
Calories 298 kcal

Equipment

1 large salad bowl
1 mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 400 g can black beans rinsed and drained
  • 400 g can red kidney beans rinsed and drained
  • 400 g can cannellini beans rinsed and drained
  • ½ medium red onion finely diced
  • 150 g cucumber finely diced
  • 200 g tomatoes finely diced
  • 1 yellow pepper finely diced
  • 25 g fresh coriander finely chopped

DRESSING:

  • 1 tsp Dijon mustard
  • 80 ml extra-virgin olive oil
  • 4 Tbsp fresh lime juice
  • 2 cloves garlic grated
  • ¼ tsp salt
  • ¾ tsp ground cumin
  • ¼ tsp cayenne pepper
  • 1 tsp sugar, honey, or pure maple syrup according to taste

Instructions
 

  • Rinse and drain the beans.
    400 g can black beans, 400 g can red kidney beans, 400 g can cannellini beans
  • Cut the red onion, cucumber, tomatoes, and yellow pepper into small dice. Chop the coriander. Set aside
    ½ medium red onion, 150 g cucumber, 200 g tomatoes, 1 yellow pepper, 25 g fresh coriander
  • Make the dressing: In a small bowl or jar, whisk together the mustard, olive oil, lime juice, garlic, salt, cumin and cayenne pepper. Sweeten to taste with sugar, honey or maple syrup.
    1 tsp Dijon mustard, 80 ml extra-virgin olive oil, 4 Tbsp fresh lime juice, 2 cloves garlic, ¼ tsp salt, ¾ tsp ground cumin, ¼ tsp cayenne pepper, 1 tsp sugar, honey, or pure maple syrup
  • Place the beans in a large salad bowl. Add the diced red onion, cucumber, tomatoes, yellow pepper, and coriander.
  • Add the dressing and toss well until everything is well combined.
  • If you have time, let the salad rest for 10–15 minutes before serving as this will enhance its flavours and texture.

Nutrition

Serving: 1servingCalories: 298kcalCarbohydrates: 37gProtein: 12gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 684mgPotassium: 592mgFiber: 13gSugar: 4gVitamin A: 664IUVitamin C: 49mgCalcium: 103mgIron: 4mg

Find this recipe online:

Three Bean Salad Recipe

https://theflexitarian.co.uk/recipe-items/three-bean-salad-recipe/