This bean salad has it all - healthy rainbow colours full of antioxidants and vitamins, plant based protein, iron and fibre to keep you full and energized and its super simple to make. Perfect for lunch, dinner or to bring to a dinner party. #vegan #plantbased #glutenfree #healthy #recipe

Favourite Bean Salad

Mains favourite bean salad!

This is and always will be my go-to to take to someone's house for a dinner or party.


  • It's easy to make and transport.
  • It's delicious (most non plant based people will love it)!
  • It's super healthy and keeps me full if there aren't a lot of other plant based options available. 

It's also one of my favourite dishes to have on hand for busy weeks.

It keeps well in the fridge and you can use it many different ways - on a bed of greens like spinach or arugula, in a wrap with hummus and avocado or simply as is. It works for lunch or dinner...

This bean salad has it all - a healthy rainbow of colours full of antioxidants and vitamins, lots of plant based protein, iron and fibre to keep you full and energized and its super easy to make.

The red pepper is full of vitamin C and the parsley is full of vitamin K (a powerful antioxidant) and is very cleansing for your liver. The beans and the hemp seeds are amazing plant based proteins.

Give it a try - I'm pretty sure you'll love it as much as I do...



serves 4-6

  • 1 can kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 cans chick peas, rinsed and drained
  • 1 large bell pepper, chopped
  • 1/2 large red onion, chopped
  • 1/2 cup hemp seeds
  • 1 large handful of parsley, chopped
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp garlic powder
  • fresh ground sea salt and pepper

Tips & Nutrition

Try to choose cans of beans that are labelled "BPA free" if possible. I get mine at Costco. BPA's are a hormone disrupter and are often found in the lining of canned foods. 

Feel free to choose any combination of beans you like - change it up with navy beans, aduki beans or even fresh green beans - I usually include these in the summer months. 

I sometimes add additional veggies if I have them in the fridge - broccoli, carrots and purple cabbage all work well. The possibilities are endless!


In a large serving bowl add the beans, red pepper, onion, hemp seeds and parsley. 

In a separate mixing bowl whisk together the olive oil, apple cider vinegar, dijon mustard, garlic powder and salt and pepper until well combined.

Pour the dressing over the beans and veggies and stir gently to mix in. Serve immediately or cover and refrigerate until its time to serve. 


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