Easy Vegan Three Bean Salad
This Easy Vegan Three Bean Salad is bright, fresh, and nutritious. Throw this one together in 15 minutes or less and bring it with you to your next potluck event, or just prep it over the weekend and enjoy it for lunches throughout the week!*Note that From Start to Finish is an estimate that assumes about 10 minutes to prep all of your ingredients, and 5 minutes to follow the recipe directions. It does not include the optional hour to let your salad refrigerate before serving.
Ingredients
- 1 can great northern beans OR cannellini beans
- 1 can kidney beans
- 1 can black beans
- 1 cup frozen corn - thawed
- 1 small cucumber - diced
- 2 tomatoes - diced
- 2 stalks green onion - chopped
- Optional: ⅓ cup vegan mozzarella - cubed (I like to use the Joyful Balance Easy Vegan Mozzarella Cheese!)
Basil Dijon Dressing
- ¼ cup rice vinegar
- 1 tablespoon pure maple syrup
- 1 teaspoon dijon mustard
- 2 tablespoon tahini
- 2 tablespoon water
- 1 teaspoon dried basil
- 2 cloves garlic
- salt - to taste
Instructions
- In a large bowl, mix together all beans, corn, cucumber, and tomatoes.
- Add all dressing ingredients to a bottle or container of your choice. Shake vigorously to combine until all ingredients are incorporated evenly.
- Pour the dressing over your bean mixture and mix until everything is evenly coated.
- If desired, allow your salad to refrigerate for an hour (or more) before serving for a deeper flavor. (However it's also great served right away!)
- Serve and top with green onion and cubes of vegan mozzarella (if using).
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!