Feel free to use green onion for a milder flavor. This also makes for a great Mediterranean bean salad with extra legumes like cannellini, chickpea, butter beans, etc. Kidney beans: Either use one can of kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans from dry.It holds up well in the fridge for several days, and there are several ways you can adapt the recipe for a salad that will never become boring! This kidney bean salad is low-budget and a fantastic quick and healthy option as a last-minute addition to any meal or event like picnics, potlucks, and particularly during grill season!īest of all, this bean salad recipe is also very versatile and perfect for meal prep. However, it contains a wonderful balance of flavor and texture, either way! With a combination of red kidney beans, several fresh vegetables, fresh herbs, and a simple tahini dressing, this vegan bean salad recipe toes the line between Mediterranean and Middle Eastern flavors. This time, I’m taking things back to the basics with this fresh and healthy bean salad. Over the years, I’ve eaten legumes in so many ways I can barely keep track black bean quesadillas, burgers, sloppy joes with beans, avocado chickpea pizza, cheesy rice and bean casserole, and even black bean brownies. When combined with a selection of rainbow veggies, herbs, and a simple dressing, you end up with this delicious Mediterranean kidney bean salad! This salad is hearty, healthy, satisfying, and filling while also packed with fresh summery flavors. They’re low in fat, contain high levels of fiber and plant-based protein, as well as complex carbs and several other vitamins and minerals.

All you need is some simple pantry ingredients and under 20 minutes to prepare this summer-ready Mediterranean bean salad recipe – perfect for enjoying at picnics, potlucks, BBQs, or as a meal-prep lunch!Īs a vegan, I’ve enjoyed my fair share of legumes. This kidney bean salad is packed with color, nutrients, flavor, and texture.

Summer bean salad