Zesty Vegan Bean Salad

The Magic of Zesty Vegan Bean Salad

Zesty Vegan Bean Salad is my go-to recipe for a quick and delightful meal. I remember the first time I made this Zesty Vegan Bean Salad for a summer BBQ; the vibrant colors and fresh flavors were a hit. It’s amazing how Zesty Vegan Bean Salad can turn a simple gathering into a memorable feast. The tangy dressing paired with hearty beans and crunchy veggies makes every bite exciting.

Creating the Perfect Salad

Creating this Zesty Vegan Bean Salad is such a breeze. I start by combining chickpeas, kidney beans, and cannellini beans in a big bowl. Then, I add in crunchy celery, sweet red bell pepper, and finely chopped red onion. Minced garlic and fresh herbs like parsley and dill bring a burst of flavor. The dressing, made with red wine vinegar, maple syrup, and Dijon mustard, ties everything together beautifully.

Nutritional Goodness in Every Bite

I love how Zesty Vegan Bean Salad is not just tasty but also packed with nutrition. The beans provide a great protein boost, and the veggies add a refreshing crunch. This salad is perfect for a quick lunch or a side dish at dinner parties. Whether you’re having a picnic or just need something easy to make, this salad fits the bill perfectly.

Why It’s a Crowd-Pleaser

Every time I serve Zesty Vegan Bean Salad, I’m always met with compliments. It’s a recipe that makes healthy eating feel indulgent. So, if you’re looking for a salad that’s as delicious as it is easy to make, give this Zesty Vegan Bean Salad a try. You won’t be disappointed!

Chef’s Notes- Zesty Vegan Bean Salad

• Bean Preparation: If using canned beans, rinse and drain them thoroughly to remove excess sodium and prevent the salad from becoming too watery. For a fresher taste, consider using cooked beans from scratch.
• Adjusting Spice Levels: The amount of red pepper flakes can be adjusted based on your heat preference. For a milder salad, use less or omit altogether.
• Dressing Consistency: If you prefer a thinner dressing, add a bit more water. For a thicker dressing, you can reduce the water slightly.
• Herb Freshness: Fresh herbs like parsley and dill provide the best flavor. If using dried herbs, use less as they are more concentrated.
• Flavor Enhancement: Allowing the salad to sit for up to an hour before serving helps the flavors meld together. If you’re short on time, it’s still delicious right after mixing

Zesty Vegan Bean Salad

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Get ready to wow your taste buds with this Zesty Vegan Bean Salad! Perfect for BBQs, picnics, or a quick lunch, this oil-free salad is loaded with vibrant veggies and a tangy dressing. It’s a breeze to make in just 15 minutes and is sure to be a crowd-pleaser. Packed with protein and fiber, this dish is not only delicious but also incredibly nutritious. Dive into this refreshing and colorful salad that even celebrity chefs would rave about!

Course: Salad, Side DishCuisine: Italian, VeganDifficulty: Easy

Print

Servings

4

servings

Prep time

10

minutes

Cooking time

5

minutes

Calories

220

kcal

Total time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Beans and Veggies

• 1 cup chickpeas canned or cooked

• 1 cup dark red kidney beans canned or cooked

• 1 cup cannellini beans canned or cooked

• 1/2 cup diced celery

• 1/2 cup chopped red bell pepper

• 1/4 cup finely chopped red onion

• 2 cloves minced garlic

• 2 tablespoons chopped fresh parsley

• 1 tablespoon chopped fresh dill

• Dressing

• 1/4 cup red wine vinegar

• 2 tablespoons water

• 1 tablespoon maple syrup

• 1 teaspoon Dijon mustard

• 1/2 teaspoon red pepper flakes adjust to taste

• Alternative Ingredients

• Beans Substitute pinto beans or black beans for any of the listed beans.

• Onion Use white or yellow onion for a stronger flavor.

• Herbs Replace parsley with thyme or tarragon.

• Spice Use cayenne pepper or paprika instead of red pepper flakes.

• Vinegar Substitute sherry vinegar or balsamic vinegar for red wine vinegar.

• Mustard Use stone-ground or spicy brown mustard instead of Dijon.

• Alternative Ingredients:

• Beans: Substitute pinto beans or black beans for any of the listed beans.

• Onion: Use white or yellow onion for a stronger flavor.

• Herbs: Replace parsley with thyme or tarragon.

• Spice: Use cayenne pepper or paprika instead of red pepper flakes.

• Vinegar: Substitute sherry vinegar or balsamic vinegar for red wine vinegar.

• Mustard: Use stone-ground or spicy brown mustard instead of Dijon.

Directions

• Rinse and drain the chickpeas, kidney beans, and cannellini beans if using canned. Place them in a large mixing bowl. Add the diced celery, chopped red bell pepper, finely chopped red onion, minced garlic, chopped parsley, and dill to the bowl with the beans.
• In a small bowl or jar, combine the red wine vinegar, water, maple syrup, Dijon mustard, red pepper flakes, salt, pepper, and Italian seasoning. Whisk or shake well until all ingredients are thoroughly mixed.
• Pour the dressing over the bean and veggie mixture. Toss everything together until the beans and vegetables are evenly coated with the dressing. Toss everything together until the beans and vegetables are evenly coated with the dressing. Taste and adjust seasoning with more salt and pepper if needed.
• Serve immediately or refrigerate for up to an hour to let the flavors meld.

Equipment

• chef’s knife
• cutting board
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 220kcal
• Fat: 2g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 300mg
• Potassium: 500mg
• Carbohydrates: 35g
• Fiber: 10g
• Sugar: 6g
• Protein: 10g
• Vitamin A: 15IU
• Vitamin C: 40mg
• Calcium: 8mg
• Iron: 15mg

FAQ- Zesty Vegan Bean Salad

Can I make this salad ahead of time?

Yes, you can prepare the salad up to an hour in advance. If making it further ahead, store it in the refrigerator and give it a good toss before serving.

What if I don’t have red wine vinegar?

You can substitute with sherry vinegar, balsamic vinegar, or apple cider vinegar. Each will give a slightly different flavor but will work well.

Can I use different types of beans?

Absolutely! Pinto beans, black beans, or even navy beans can be used in place of the chickpeas, kidney beans, or cannellini beans.

How can I make this salad spicier?

Increase the amount of red pepper flakes or add a pinch of cayenne pepper for extra heat.

Can I add other vegetables to this salad?

Yes, you can include other vegetables like cherry tomatoes, diced cucumbers, or shredded carrots for additional texture and flavor.