Vegan Four Bean Salad

Name: Vegan Four Bean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1 15 Ounce Can Chickpeas (drained and rinsed); 1 15 Ounce Can Cannellini Beans (drained and rinsed); 1 15 Ounce Can Kidney Beans (drained and rinsed); 1 ½ Cups Frozen Shelled Edamame (cooked and cooled); 1 Medium Red Onion (small diced); 2 Scallions (sliced); ¼ Cup Finely Chopped Fresh Parsley; 2 Tablespoons Maple Syrup; 2 Tablespoons Lemon Juice; 1 Tablespoon Dijon Mustard; 1 Teaspoon Kosher Salt; 1/2 Teaspoon Black Pepper

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Make this vegan four bean salad in just 10 minutes. An easy no-cook recipe to serve on a hot day. High in protein and fiber, and naturally gluten-free!

A bowl of vegan four bean salad in the sunlight, ready to serve.

Beans are so underrated! They are an excellent source of fiber, and a moderate to high source of vegan protein (depending on the type of bean).

They are also incredibly delicious and versatile! Beans blend to make creamy dips, hearty burgers, and even fudgy dessert bars! But beans are also quite tasty by themselves. This four bean salad is a super simple way to highlight and enjoy the flavor of beans, as the star of the show!

This salad is great for

Parties and gatherings
A quick meal-prep side or lunch
Packing as a pool snack
Adding protein and fiber to any meal

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Why I love this Vegan Bean Salad
Ingredient Notes & Substitutions
How to make Vegan Four Bean Salad
FAQ & Expert Tips
Recipe Prayer
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A bowl of vegan four bean salad with a fork.

Why I love this Vegan Bean Salad

Dietary needs - this bean salad is naturally plant-based, dairy-free, oil-free, gluten-free, and sugar-free. No weird vegan ingredients, just real whole foods
Quick and easy - the salad is ready in about 1o minutes; chop some veggies, mix the dressing, and open a few cans of beans
Make beans taste great - I personally love beans, but not everyone likes them by themselves - with a simple but flavorful dressing, everyone will be enjoying this white bean salad

A bowl of vegan four bean salad with a glass of water.

Ingredient Notes & Substitutions

Beans: canned beans are great in this recipe - they save so much time. I used cannellini beans, kidney beans, chickpeas, and shelled edamame
Red Onion: I used a red onion, but feel free to use a yellow onion if you prefer
Scallions & Parsley: these fresh ingredients add a brightness to the salad
Maple Syrup: for a completely fruit-sweetened dish use date syrup
Lemon Juice: you could also use apple cider vinegar
Dijon Mustard
Salt & Pepper

How to make Vegan Four Bean Salad

Step 1. In a small bowl, mix together the dressing ingredients.

Vegan Four Bean Salad Step 1 - mix the dressing.

Step 2. In a large bowl, toss all the ingredients and the dressing.

Vegan Four Bean Salad Step 2 - toss all the ingredients.

Step 3. Serve immediately, or refrigerate for 30-60 minutes and serve cold. Enjoy!

FAQ & Expert Tips

Switch up the beans

Use whatever beans you have available! If you prefer black beans or black eye peas, feel free to sub them in. Just use the equivalent of four cans of beans or 6 cups of beans total.

Storage

Store this bean salad in an air-tight container in the fridge for up to a week.

Several bowls of four bean salad in the sunlight.

Recipe Prayer

Thank you God for nourishing summer recipes. Help this food fuel our bodies. We are grateful for your abundance. Amen.

A bowl of vegan four bean salad with a fork, ready to serve.

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