Easy Vegan Bean Salad
This easy Bean Salad will always be a hit! It's fast to make and quick to prep ahead, which makes it perfect for a summer potluck or even just a simple meal prep! Recipe makes about 8 cups.
Ingredients
- 4 (15 oz) cans beans of choice (use a variety!) drained and rinsed or use 6 cups cooked
- ½ medium red onion* diced
- 1 english cucumber chopped small
- 1 medium carrot grated finely
- 1 red bell pepper deseeded and diced
- 4 tablespoons drained capers
- ½ cup finely chopped fresh parsley
- 1 teaspoon dried dill
For the Dressing
- ¼ cup red wine vinegar
- ¼ cup white balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ lemon juiced
- ½ tablespoon maple syrup
- ½ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
Instructions
- In the bottom of a large bowl, whisk together all the dressing ingredients very well.
- Add the remaining ingredients to the bowl and mix very well to coat everything in the dressing.
- Let the salad marinate in the fridge for at least one hour before enjoying for the best flavor!
Notes
*If your red onion is bitter or too pungent, try soaking it in cold ice water, after diced, for 5-10 minutes while you prepare everything else. Drain it really well and then stir it into your salad a the end. This can cut that bitterness a ton!
This Bean Salad is amazing for cookouts or to prep ahead of time. It gets better as it sits in the fridge! Enjoy it for up to 4 days.
Nutrition
Serving: 1.25cup | Calories: 242kcal | Carbohydrates: 58g | Protein: 11g | Fat: 4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 282mg | Potassium: 173mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2110IU | Vitamin C: 30mg | Calcium: 27mg | Iron: 1mg
Did you try this recipe?Let me know how it was!