Vegan & Yummy: Bean Salad

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Every time I show you our bean salad on stories you guys ask for the recipe. So since it’s our most favorite meal at home (including the kids) I thought it deserved a permanent spot here 🙂 It’s plant-based and vegan, made with wholesome ingredients that are nutritious and delicious. This is sure to be a crowd-pleaser!

This salad requires minimal cooking (quinoa, couscous, wild rice) but you can choose to not use any and it’s delish without it too!

Bean Salad Base:

Vegan bean salad recipe

2 cans of beans (garbanzo and kidney beans work best but feel free to choose your favorites)

5-7 Celery Stalks thinly sliced

One small package of cherry tomatoes cut in half

Any other crunch veggies you like cut in small pieces ( we like radishes or cucumbers)

Hald a cup of green olives sliced

One whole small red onion chopped

1/4 cup of parsley or cilantro chopped up

1 to 1 1/2 cups of cooked quinoa, couscous or wild rice


salad dressing from scratch

Salt and Pepper to taste

1/2 cup Extra Virgin Olive Oil

1/4 cup of balsamic vinegar and a splash of Apple cider vinegar (you can use only one of them or any of the vinegar you like)

For a vegetarian option sprinkle with feta cheese. For extra good fats add a half or whole avocado on your plate (don’t mix it with the salad since they don’t hold really well).

Plant-based vegan salad




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