About the Recipe
This Summer Bean Salad is a refreshing and hearty plant-based dish, ideal for busy days, picnics, or potlucks. A colorful mix of black beans, kidney beans, garbanzo beans, and fresh vegetables is tossed with salsa, lime juice, and a touch of chili powder for a zesty, flavorful salad. Naturally vegan, gluten-free, and oil-free, it’s packed with protein, fiber, and vibrant flavors that improve after chilling, making it a make-ahead favorite for warm-weather meals.
Ingredients
1 (15-ounce) can black beans, drained and rinsed, or 1½ cups cooked
1 (15-ounce) can kidney beans, drained and rinsed, or 1½ cups cooked
1 (15-ounce) can garbanzo beans, drained and rinsed, or 1½ cups cooked
1 medium red onion, finely chopped
2 celery stalks, sliced (or more to taste)
1 cup chopped tomatoes (or more to taste)
1 cup salsa (mild, medium, or hot)
2 Tbsps freshly squeezed lime juice
1 tsp chili powder, or more to taste
Preparation
Combine all the ingredients in a large bowl and mix well.
Transfer to a glass container and refrigerate for at least 1 hour to allow the flavors to blend.
Why You’ll Love This Summer Bean Salad
Quick & Easy: Minimal chopping and no cooking needed!
Healthy: Whole-food plant-based, no oil, no sugar added, and high in fiber.
Customizable: Mix up the beans or veggies to suit your taste.
Perfect for Meal Prep: Lasts for several days in the fridge and tastes even better over time.
Tips and Variations
Feel free to substitute any of your favorite beans — pinto beans, navy beans, or even lentils work beautifully.
For a spicier kick, add chopped jalapeños or hot sauce. Sriracha is always a good choice.
If you want extra greens, stir in a couple of handfuls of fresh chopped parsley or cilantro before serving.
Serve it over leafy greens for a heartier salad bowl.
Frequently Asked Questions
Q: Can I use homemade cooked beans instead of canned? A: Absolutely! Just make sure they are well-drained and cooled before adding them to the salad.
Q: How long will this salad keep? A: Stored in an airtight container in the fridge, it will keep for up to 4 days.
Q: Can I freeze this salad? A: It’s best enjoyed fresh or from the fridge; freezing is not recommended because it may change the texture of the beans.
No animals were harmed during the creation of this recipe!
