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

Vegan Four Bean Salad

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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!
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 188
Author Elizabeth

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

Dressing

  • 2 Tablespoons Maple Syrup
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Dijon Mustard
  • 1 Teaspoon Kosher Salt
  • ½ Teaspoon Black Pepper

Instructions

  • In a small bowl, mix together the dressing ingredients.
  • In a large bowl, toss all the ingredients and the dressing.
  • Serve immediately, or refrigerate for 30-60 minutes and serve cold. Enjoy!

Nutrition

Calories: 188kcal | Carbohydrates: 33g | Protein: 12g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 720mg | Potassium: 400mg | Fiber: 10g | Sugar: 6g | Vitamin A: 206IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 4mg