This Vegan Bean Salad is a fresh and nutritious dish made with a mix of beans, crisp veggies, and a tangy, lemony dressing. It’s a perfect balance of protein, fiber, and crunch, making it a hearty and satisfying salad that can be enjoyed on its own or as a side dish. Easy to prepare, vibrant, and packed with flavor, it’s a go-to recipe for meal prep or a light meal.

Ingredients:

  • For the salad:
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1 medium cucumber, diced
    • 1 red bell pepper, diced
    • 1/2 red onion, finely chopped
    • 1/4 cup fresh cilantro or parsley, chopped (optional)
    • 1 avocado, diced (optional, for creaminess)
  • For the dressing:
    • 3 tbsp olive oil
    • 2 tbsp fresh lemon juice (or lime juice)
    • 1 tbsp apple cider vinegar
    • 1 tsp maple syrup (or agave syrup)
    • 1/2 tsp ground cumin
    • 1/4 tsp smoked paprika (optional, for a smoky flavor)
    • Salt and pepper, to taste

Instructions:

  1. Prepare the salad:
    • In a large bowl, combine the black beans, chickpeas, corn, cucumber, bell pepper, and red onion. Gently mix everything together.
    • If using avocado, dice it and add it to the salad along with the fresh cilantro or parsley.
  2. Make the dressing:
    • In a small bowl or jar, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, cumin, smoked paprika, salt, and pepper until well combined.
  3. Toss and serve:
    • Pour the dressing over the salad and toss everything together until evenly coated. Taste and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
    • Serve immediately, or refrigerate for 30 minutes to let the flavors marinate.
  4. Enjoy:
    • Serve this Vegan Bean Salad on its own, as a side dish, or as a filling for wraps, tacos, or bowls. It’s also great as a meal prep option, lasting for up to 3 days in the fridge.

Nutrition (per serving, approximate):

  • Calories: 250-300 kcal (depends on avocado and dressing)
  • Carbohydrates: 35-40g
  • Protein: 9-10g
  • Fat: 12-15g (mainly from olive oil and avocado)
  • Fiber: 8-9g
  • Sodium: 300-400mg (depends on canned beans and added salt)

Note: Nutritional values may vary depending on the specific ingredients used (e.g., type of beans, amount of dressing).

Why You’ll Love It:

  • Quick & Easy: This salad comes together in under 15 minutes, making it perfect for busy days or last-minute meals.
  • Vibrant & Flavorful: The combination of crunchy veggies, creamy avocado, and a tangy dressing creates a burst of fresh flavors in every bite.
  • Packed with Protein: With the combination of chickpeas, black beans, and avocado, this salad is full of plant-based protein and fiber to keep you feeling satisfied.
  • Customizable: Feel free to swap in your favorite veggies, add in some olives, or top with vegan feta for extra flavor!