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A bowl of vegan bean salad with three beans, corn, tomato, and a zesty dressing.
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4.88 from 8 votes

Vegan Bean Salad

This fiesta style 3-bean salad recipe can be made in moments and is wicked cheap! Plus, it's packed with protein and nutrients to fuel your body. Hello, delicious fiesta salad...and hello, health!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Mediterranean, Mexican
Diet: Low Lactose, Vegan, Vegetarian
Servings: 4
Calories: 622kcal
Author: Michelle Cehn

Ingredients

  • 1 15-ounce can white beans great northern beans, butter beans, broad beans, or chickpeas
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can pinto beans drained and rinsed
  • 1 15-ounce can corn drained and rinsed
  • 1 cup diced tomato
  • ½ onion minced
  • ¼ cup cilantro finely chopped
  • ½ lemon or lime juiced
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Instructions

  • In a large bowl, add of the ingredients in the order listed. Then mix them all together until everything is evenly disperse.
  • This salad is best chilled for 15-30 minutes in the refrigerator to allow the flavors to meld. If you're short on time, it can be served at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 622kcal | Carbohydrates: 106g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 308mg | Potassium: 1815mg | Fiber: 29g | Sugar: 8g | Vitamin A: 485IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 10mg