Bean Salad | FoodByMaria Recipes

Vegan Meals

Easy, Make-Ahead Bean Salad

Prep

10 minutes

Cook

0 minutes

Yield

4

This easy, make-ahead bean salad recipe is perfect for meal prep for lunches for the week. It’s healthy, quick, and full of fresh ingredients that load on the flavor. This can also make a great recipe for a pot luck or as a side dish at a summer BBQ.

Bean salad in a serving dish

Why you’ll love this bean salad:

  • Super Quick: This recipe can be made in only 10-minutes. That’s it! It’s so easy
  • Fresh: I love the fresh ingredients in this recipe as not only are they healthy, but they make this meal so refreshing. Every time I eat this I feel like I’m doing something so good for my body
  • Protein Packed: The beans in this recipe add a lot of protein that helps make it filling to fuel you through the day

Ingredient Notes:

Beans: I used black beans and white beans for this recipe. You can use whatever beans you prefer or have on hand. These beans add protein to this salad, and are loaded with antioxidants, folate, and more. Beans are so versatile and good for you!

Avocado: Avocadoes are a healthy fat that are so versatile as well. You can throw them in salads, smoothies, eat them on their own, on toast, in pasta, etc. They are also a great source of potassium, high in fiber, and rich in folate.

Dressing/Seasoning: The seasoning is simple for this recipe. Basically just lime juice, garlic powder and olive oil. You can swap out lime for lemon, or play with the different seasonings to adjust to your liking. You can even add fresh garlic vs. powder if you prefer.

Fresh ingredients in a bowl for bean salad

How to make bean salad:

  1. Into a large bowl, combine all the ingredients apart from the avocado and stir till combined.
  2. You can store it in the refrigerator in individual containers or 1 large container.
  3. When serving, serve with the desired amount of avocado on top or tossed into your serving size. I recommend 1 avocado for 4 servings.

Fresh ingredients for bean salad in a bowl with a spoon

Expert Tips & FAQ:

Storage: The salad will last in the fridge, in a tightly sealed container for up to 5 days.

Avocado: Be sure to not add the avocado until right before you are eating it.

Can I make this bean salad ahead? Yes! Definitely! You can make this ahead and just add the avocado in before serving as you don’t want it to brown.

Get creative: Feel free to play with this recipe. Swap it with any of your favorite veggies, spices or beans! Just keep the same ratios and you are set up for success!

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Bean salad in a serving dish

Bean Salad

  • Author: Maria Koutsogiannis
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 1x
  • Category: Vegan Meals, Vegetarian
  • Method: Toss
  • Cuisine: Mexican-Inspired, Vegan, Vegetarian
  • Diet: Vegan

Description

This bean salad is fresh, and easy to make. You can make it ahead and keep it in your fridge for a quick lunch!


Ingredients

Scale

1 400 mL can of black beans, washed, strained, and dried

1 400 mL can of white beans of choice, washed, strained, and dried

1 200 mL can of corn kernels, washed, strained and dried

1 red bell pepper, diced

1 cup tomatoes of choice, diced

2 jalapenos, seeded and diced

1/2 cup red onion, diced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

juice of 1 lime

3 tbsp. olive oil

1 tbsp. garlic powder

1 tsp sea salt

1/2 tsp black pepper

1 large avocado, pitted and cut into cubes (only when serving or about to eat)


Instructions

Into a large bowl, combine all the ingredients apart from the avocado and stir till combined.

You can store it in the refrigerator in individual containers or 1 large container.

When serving, serve with the desired amount of avocado on top or tossed into your serving size. I recommend 1 avocado for 4 servings.

Notes

The salad will last in the fridge, in a tightly sealed container for up to 5 days.

Be sure to not add the avocado until right before you are eating it.

Feel free to play with this reicpe.  Swap it with any of your favorite veggies, spices or beans! Just keep the same ratios and you are set up for success!


Nutrition

  • Serving Size: 4
  • Calories: 442
  • Sugar: 7.7g
  • Sodium: 1023mg
  • Fat: 21.4g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2.6g
  • Trans Fat: 0g
  • Carbohydrates: 54.9g
  • Fiber: 18g
  • Protein: 15.1g
  • Cholesterol: 0mg

Keywords: recipe, meal prep, avocado, tomato

Marleen de Ruiter

Such a fuss-free and easy recipe! It’s really delicious, colorful and uplifting! I made it for lunch, but it will work great as a side for dinner also.

Maria Koutsogiannis

thank you so much for the love, Marleen!

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