Side Dishes

Easy Vegan Bean Salad Recipe

ByMia Rosetti January 23, 2026January 23, 2026

Introduction

This Easy Vegan Bean Salad is a colorful, protein-packed dish perfect for quick lunches or picnics. Fresh and tangy, it combines a variety of beans with bright vegetables and a zesty dressing for a flavorful, satisfying meal.

The image shows a close-up of a white bowl filled with a colorful bean salad. The salad has several layers with vibrant colors: white beans, black beans, brown beans, and yellow corn kernels mixed with chopped red onion, small bright red and orange cherry tomato halves, and scattered green cilantro leaves. A woman's hand holds the bowl from the side, and a gold and white spoon is resting in the bowl among the salad. In the background, a larger bowl of the same salad sits on a light wooden surface, slightly out of focus. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 15-ounce can white beans (great northern beans, butter beans, broad beans, or chickpeas)
1 15-ounce can black beans (drained and rinsed)
1 15-ounce can pinto beans (drained and rinsed)
1 15-ounce can corn (drained and rinsed)
1 cup diced tomato
½ onion (minced)
¼ cup cilantro (finely chopped)
½ lemon or lime (juiced)
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika

Instructions

Step 1: In a large bowl, combine the white beans, black beans, pinto beans, corn, diced tomato, minced onion, and chopped cilantro.
Step 2: Add the lemon or lime juice, olive oil, red wine vinegar, salt, garlic powder, and smoked paprika to the bowl. Mix everything thoroughly until the ingredients are evenly distributed.
Step 3: Chill the salad in the refrigerator for 15-30 minutes to allow the flavors to meld. If you’re short on time, it can be served immediately at room temperature.

Tips & Variations

Try adding diced avocado or cucumber for extra freshness and creaminess.
Swap red wine vinegar for apple cider vinegar for a slightly sweeter tang.
Use fresh garlic instead of garlic powder to intensify the flavor.
For a bit of heat, add a pinch of crushed red pepper flakes or chopped jalapeño.

Storage

Store the bean salad in an airtight container in the refrigerator for up to 3 days. The flavors develop nicely overnight, making it an ideal make-ahead dish. Reheat gently if desired, but it’s best enjoyed cold or at room temperature.

How to Serve

A close-up view of a bowl filled with a colorful bean salad. The bowl is white, with a slightly rough texture on the outside. Inside, the salad has many small layers of ingredients: white beans, black beans, orange and yellow cherry tomatoes cut in halves, corn kernels, and tiny pieces of red onion. Fresh green chopped herbs are scattered throughout, adding a bright touch. Two wooden spoons rest inside the bowl, one on each side, mixing the salad. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned?

Yes, you can use dried beans if you soak and cook them beforehand. Just be sure to drain and rinse them well before mixing into the salad.

Is this salad suitable for meal prep?

Absolutely! This bean salad holds up well in the fridge and tastes even better after a day, making it a convenient and nutritious option for meal prep.

Easy Vegan Bean Salad Recipe

★★★★★

4.4 from 111 reviews

This Easy Vegan Bean Salad is a fresh and flavorful medley of various beans, corn, and fresh vegetables, tossed in a tangy lemon and red wine vinegar dressing. It’s a nutritious, protein-packed, and vibrant salad perfect as a light meal or a side dish, ideal for warm weather or any time you crave a healthy, no-cook meal.

Author: Mia
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 6 servings 1x
Category: Salad
Method: No-Cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

Beans & Vegetables

1 15-ounce can white beans (great northern beans, butter beans, broad beans, or chickpeas)
1 15-ounce can black beans (drained and rinsed)
1 15-ounce can pinto beans (drained and rinsed)
1 15-ounce can corn (drained and rinsed)
1 cup diced tomato
½ onion (minced)
¼ cup cilantro (finely chopped)

Dressing & Seasoning

½ lemon or lime (juiced)
2 tablespoons olive oil
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika

Instructions

Combine Ingredients: In a large bowl, add all the beans, corn, diced tomato, minced onion, and chopped cilantro. Pour in the lemon or lime juice, olive oil, and red wine vinegar, then sprinkle the salt, garlic powder, and smoked paprika on top. Mix everything thoroughly until the ingredients are evenly combined.
Chill and Serve: For best flavor, cover the bowl and chill the salad in the refrigerator for 15 to 30 minutes to allow the flavors to meld together. If you are short on time, this salad can be enjoyed immediately at room temperature.

Notes

Make sure to rinse and drain canned beans and corn well to reduce sodium content and improve flavor.
Adjust the amount of lemon or lime juice to suit your taste preferences for acidity.
This salad keeps well in the refrigerator for up to 2 days, making it great for meal prep.
For added crunch, consider topping with chopped nuts or seeds before serving.
Use fresh smoked paprika for best smoky flavor but regular paprika can be substituted.

Keywords: vegan bean salad, easy bean salad, vegan salad, no-cook salad, healthy bean recipe, plant-based salad, high protein vegan

Mia Rosetti

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