Simple Vegan Three Bean Salad

Sometimes you just need a simple, yummy salad you can fall back on when you don’t have a ton of time. Dumping beans into a bowl doesn’t take a lot of effort, and the vegetable chopping is kept to a minimum here with just celery, green onions, and a garlic clove.

You can find me in the kitchen making fresh salads like this Simple Vegan Three Bean Salad alllllllll summer long. It’s savory and lemony and keeps me satiated & happy. I adore this both as a side and on it’s own for a simple, delicious, high protein meal! Beans are little superfoods and choke full of antioxidants, so eat up!

No need to keep blabbering, let’s just get to the recipe!

Simple Three Bean Salad

INGREDIENTS

1 can kidney beans, drained and rinsed
1 can chick peas, drained and rinsed
1 can black-eyed peas, drained and rinsed
3/4 cup chopped celery
2 green onions, chopped
1 large garlic clove (or 2 small), minced
1/3 cup extra virgin olive oil
2 tbsp apple cider vinegar
1-2 tbsp fresh squeezed lemon juice
1 tsp dried thyme
1 tsp dried parsley
salt & pepper to taste (I was pretty generous with the salt!)
Fresh parsley or chives for garnish

DIRECTIONS

In a large mixing bowl, add all ingredients and gently mix together. Cover and let chill in fridge at least 2 hours before serving so flavors can marry. Garnish with chopped fresh parsley and/or chives.

TIPS & STORAGE

I was generous with the salt as I felt the 3 cans of beans needed the flavor assistance. Cherry tomatoes would be a wonderful addition for added flavor and color!

Keep in airtight container in fridge for up to 5 days.