Triple Bean Salad With Vinegar Dressing

Beans are the backbone of the plant-based diet, or at least my diet. I love that they're rich in fiber, nutrients, and protein and are extreme versatile. This triple bean salad is an homage to all of my favorite beans out there put into one tasty salad.

When I first became vegetarian, beans became my new bff. Though I try not to choose favorites, I do think the garbanzo bean is my favorite, and I’ve enjoyed experimenting with different bean recipes! This triple bean salad is an homage to all beans out there because in this salad, the beans are the superstars, not just the topping. The things I love most about this salad are: it keeps well in the fridge, it’s super fresh from the herbs, it has a variety of different textures, and it only takes 10 minutes to whip up- easy peasy (or maybe easy beansie?!)

Flavor & Texture Profile

The richness of the beans is perfectly balanced with the addition of fresh herbs like parsley and rosemary. They inject a burst of freshness into every bite! These herbs, along with crisp red onion and crunchy celery, counteract the potential mushiness of the beans. They add layers of texture and flavor that elevate the salad from simple to sublime.

The dressing for this salad couldn't be more fitting. It's a simple yet vibrant apple cider vinegar concoction that complements the beans' earthiness while highlighting the freshness of the herbs. It's this dressing that ties all the components together. It creates a symphony of tastes that makes this salad a must-have in your recipe repertoire.

If you're looking for another delicious salad recipe, be sure to check out my easy avocado, edamame, cucumber salad.

Triple Bean Salad

Toss cannellini, garbanzo, and kidney beans with chopped parsley, rosemary, red onion, and celery. Dress with a simple apple cider vinegar dressing for a hearty, fresh, and nutritious vegan salad.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course, Salad

Servings 6 people

Ingredients

  

• 1 15- oz can cannellini beans
• 1 15- oz can garbanzo beans
• 1 15- oz can kidney beans
• ½ red onion chopped
• 1 bunch of celery
• 1 cup chopped parsley
• 1 tablespoon chopped rosemary

Dressing

• ⅓ cup apple cider vinegar
• ¼ cup olive oil
• ¼ cup maple syrup
• 2 teaspoon salt
• ½ teaspoon pepper

Instructions

 

• Mix the dressing ingredients together, set aside.
• Rinse and drain your beans then chop your veggies and herbs. Add them all to a large bowl.
• Toss together then add your dressing and toss again.
• You can also eat it right away, which is what I do for my first serving, but I find it’s best when refrigerated for a couple of hours as it adds a more robust flavor profile. That just means that if you’re meal prepping this, it’s going to get better and better each day
• Storage: this salad can be kept in an airtight container for up to 5 days in the fridge

Wrapping up, the Triple Bean Vegan Salad is more than just a dish. It's a celebration of the nutritional bounty and culinary potential of beans. It's perfect for anyone looking to enrich their diet with plant-based goodness. This salad is a testament to how simple ingredients can come together to create something truly special. Whether you're a seasoned vegan or just exploring plant-based eating, this recipe is sure to impress. Dive into making this salad, and don't forget to share your thoughts, rate, and review the recipe.