Vegan Bean Salad Recipe

This vegan bean salad recipe relies almost exclusively on pantry-staples like canned beans, vegetables and a deliciously tangy-sweet dressing and comes together in just 15-minutes. Make this a day ahead of time to allow the dressing to soak in fully.

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

Cuisine American

Keyword bean salad, Bean salad recipe, beans, cold salad, salad recipe, vegan bean salad recipe

Prep Time 15

Total Time 15

Servings Main dishes

Author Lauren McNeill, RD

Ingredients

2 cans white beans drained and rinsed (or 4 cups)
1 small red onion diced
4 large celery stalks diced
2 tbsp olive oil
1/2 cup packed fresh basil julienned
1 tbsp balsamic vinegar
2 lemons juiced
2 tsp rubbed oregano
1 tbsp maple syrup
1 tsp salt
1 tsp pepper

Instructions

Add all ingredients to a large bowl. Stir to mix well. Can be served immediately, or refrigerated for up to two days in an air tight container.