Bean Salad
This easy Bean Salad recipe makes a delicious and quick lunch and is great for batch prepping ahead of time.
It has been a minute since my last blog post—but I have many recipes I’ve been wanting to share and it’s due time that I pop ‘em on here!
This bean salad recipe is truly one of my favourites to whip together. It’s a variation of the chickpea salad that I love to make. But really, you can use whichever type of bean that you like. Bean medleys are nice though because you get a good little assortment of beans.
Beans are the best—they are loaded with gut-friendly fibres, plant-based protein, and they help keep us full.
How to Make Bean Salad
You’ll need:
3 cans of bean medley (this is usually a mix of kidney beans, chickpeas, navy beans, lima, pinto, etc.)
celery
green pepper
cucumber
red wine vinegar
olive oil
dijon mustard
honey or maple syrup
dried oregano
salt and pepper
I love making this recipe for an easy, wholesome lunch. It makes excellent leftovers too—so it’s great for batch prepping. It’s easily customizable as well. You can add in whichever veggies you like. I often add avocado as well.
Bean Salad
Serves: 4-6
Ingredients
3 cans bean medley (540ml/19oz cans)
3 stalks celery, diced
1 large carrot, shredded
1/2 green bell pepper, diced
1/2 cucumber, diced
For the dressing
1/4 cup red wine vinegar
1/4 cup olive oil
1 tsp dijon mustard
2 tsp honey or maple syrup
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried parsley
Instructions
Open cans of beans, rinse well, strain, and add to a large bowl.
Using a cheese shredder, shred the carrot. Finely chop celery, cucumber and green bell pepper. Add all to bowl with beans.
In small bowl or in a mason jar, add all dressing ingredients. Whisk well OR twist a lid on the jar and shake vigorously (I like using this method).
Pour dressing over bean mixture and stir together well. Serve right away. This recipe does well with marinating in the dressing for a little while, so making it ahead-of time also works great for serving.
Store in airtight container in refrigerator for 3-5 days.