Vegan Three Bean Salad
Recipe Source: RTE Lifestyle
Vegan Three Bean Salad is a simple, healthy, and flavorful dish perfect for picnics, potlucks, or a light lunch. It typically combines three types of beans, such as kidney beans, black beans, and chickpeas, with a vibrant dressing. The dressing often features a tangy vinegar base (like apple cider or white wine vinegar) with a touch of sweetness from sugar or maple syrup, and is sometimes blended with Dijon mustard for extra zest. Chopped red onion and bell peppers add crunch and color, while fresh parsley or dill provide a bright herbal note. This salad is a great source of protein and fiber, and can be easily customized with other vegetables or herbs to suit your taste.
Difficulty: EASY
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Serving Size: 6 servings
For The Salad
Ingredients:
- 1 cup chopped green beans (stems removed)
- 1 can chickpeas.
- 1 can red kidney beans or 1 1/2 cups cooked
- 1 orange bell pepper (finely chopped)
- 1 jalapeno, seeded and finely chopped (optional)
- 1/3 cup packed fresh parsley (finely chopped)
- 3 green onions, finely chopped
- salt & pepper, to taste
For The Dressing
Ingredients:
- 7-8 tbsp fresh lemon juice (about 1 1/2 lemons)
- 1 1/2 tbsp extra virgin olive oil, or more to taste
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 1/4 tsp fine grain sea salt
Directions:
- Add several cups of water into a medium-sized pot and bring to a boil.
- Add chopped green beans and blanch for 2-3 minutes in boiling water.
- Drain and rinse with cold water. Place into a large bowl.
- Drain and rinse chickpeas and kidney beans and place into a large bowl along with the green beans, bell pepper, optional jalapeno, parsley, and green onion. Mix.
- In a small bowl, whisk together the dressing ingredients until combined. Adjust to taste if needed.
- Pour on dressing over salad and mix well. Best if you place in the fridge for 30 minutes to allow the mix of flavors to develop.
- Season with salt and pepper and adjust dressing to taste. Salad will taste even better the next day.
- Store in the fridge for up to 3-4 days