5 from 6 votes
Vegan Bean Salad
A vegan bean salad that is hearty and mouthwateringly delicious!
Prep Time
20 mins
Total Time
20 mins
Servings:
6
Servings
Calories:
261 kcal
Course:
Salad
Cuisine:
Mediterranean, Italian, Canadian
Ingredients
For the Salad
- 15 ounce chickpeas drained + rinsed (approx. 1.5 cups, canned
- 15 ounce black beans drained + rinsed (approx. 1.5 cups, canned
- 15 ounce red kidney beans drained + rinsed (approx. 1.5 cups, can
- 1.5 cups cucumber approx. half a long cucumber, diced
- ¼ cup red onion diced
- 1 avocado diced
- ½ cup basil finely chopped, leaves
For the Dressing
- ¼ cup lemon juice approx. 1 medium lemon
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- salt to taste
- black pepper to taste
Instructions
- Drain and rinse the beans, chop all the veggies, and add them to a large bowl.
- In another small bowl, combine the salad dressing ingredients. Then pour the dressing over the salad and mix well to evenly coat. Enjoy immediately or refrigerate for 1 hour before serving.
Cup of Yum
Notes
- Plan to make the dish approx. 1 hour before serving as it tastes best when chilled.
- This salad tastes best the same day its made, but leftovers keep in the fridge for 2-3 days,
Nutrition Information
Calories
261cal
(13%)
Carbohydrates
40g
(13%)
Protein
12g
(24%)
Fat
7g
(11%)
Sodium
355mg
(15%)
Potassium
745mg
(16%)
Fiber
14g
(56%)
Sugar
5g
(10%)
Vitamin A
196IU
(4%)
Vitamin C
11mg
(12%)
Calcium
89mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 Servings
Amount Per Serving
Calories 261
% Daily Value*
| Calories | 261cal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Sodium | 355mg | 15% |
| Potassium | 745mg | 16% |
| Fiber | 14g | 56% |
| Sugar | 5g | 10% |
| Vitamin A | 196IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 89mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.