Easy Vegan Three Bean Mediterranean Salad

Once you try this vegan Mediterranean-inspired 3-bean vegan salad, you'll fall in love with its texture, heartiness, and flavor. It's easy to make and perfect for meal prepping. If you like beans and love fresh food, you love this salad with a Mediterranean flair.

Prep Time20

Total Time20

Course: Appetizer, dinner, lunch, Main Course, Salad, Side Dish

Cuisine: Mediterranean

Keyword: 3-bean salad, bean salad, dairy free salad, easy salad, healthy salad, healthy salad idea, lemon tahini vinaigrette, mediterranean, mediterranean salad, vegan salad, vegan salad recipes, vegetable salad

Servings: cups

Calories: 218kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 large salad bowl *for salad
1 small bowl *For Tahini Vinaigrette

Ingredients

For the salad

1¼ cups sliced and halved English cucumber
1 cup Great Northern beans, rinsed and drained
1 cup Garbanzo beans, rinsed and drained
1 cup kidney beans, rinsed and drained
1 cup diced roasted red bell pepper from a jar *drain liquid first and then dice
1 red bell pepper, diced
2 Roma tomatoes, diced
½ medium red onion, finely diced
½ cup Kalamata olives, drained
½ cup fresh minced parsley
2 tablespoons fresh minced mint
2 tablespoons extra virgin olive oil
juice from 1 lemon

For the Tahini Lemon Vinaigrette

⅓ cup tahini
juice from ½ a lemon
1 tablespoon pure maple syrup
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste
2-5 tablespoons filtered water

Instructions

Chop your vegetables, mince the herbs, and rinse and drain the canned beans. Place all of the ingredients except the lemon juice, olive oil, and tahini lemon vinaigrette into a large bowl.
Drizzle with olive oil, fresh lemon juice, salt, and pepper, and give it all a toss until everything is evenly coated. Last, add the tahini lemon vinaigrette and toss one more time when you are ready to serve.
Now make the vinaigrette. Place all of the ingredients, except water, into a small to medium bowl, a stir it with a small whisk until everything is incorporated.
Add filtered water, a tablespoon or two at a time while whisking. Add as much water as you need until it turns from a smooth paste to a thinner creamy texture or until you are happy with the consistency.

Notes

You can use any combination of beans. I recommend white beans of any variety and kidney beans. I do not recommend black beans or pinto beans.

The tahini lemon vinaigrette is optional however I highly recommend it.

If you are into cheese, you can add feta to this salad or you can find a vegan crumbly cheese.

Nutrition