Easily make this vegan bean salad at home, it is high in protein and gluten free.
You will love it lightly warm, but it also makes a great and easy lunch box idea!
Want to add more vegan proteins to your meal? Try this easy soy free chickpea tofu or these baked chickpea fries!
What I love about this salad is that it is filling, hearty, flavorful and fresh, all at the same time!
Beans, almonds and seeds make this vegan salad high in protein.
Cucumber and cherry tomatoes add the right amount of freshness. And the red onion adds that extra kick that makes it even more flavorful.
Ingredients
No cooking needed for this salad, only few simple ingredients to mix together
- kidney beans and cannellini beans, canned ones are great
- cucumber, to add a touch of freshness to the bean salad
- tomatoes, I like cherry tomatoes, but you can pick the kind you prefer and cut them into bite-size pieces
- red onion, I love the sweet and sour kick it adds to the dish
- almonds and mixed seeds, to add crunch and extra proteins and healthy fats
- olive oil, salt and pepper for a simple healthy seasoning
- fresh basil leaves, these are optionals, but they another level of flavors to this warm bean salad
Instructions
Well, making this vegan bean salad calls for very little effort and time
- drain the canned beans and thoroughly rinse them
- for a warm salad, warm them up a little in a pan or microwave (seasoned with a tablespoon of olive oil, if desired)
- cut the cucumber and tomatoes into bite-size pieces, ca. 1 inch
- cut the onion into small pieces
- chop the almonds, you can lightly toast them in a pan for a few minutes if you like
- mix the olive oil with salt and pepper
- add everything to a bowl and mix well
- if desired, add fresh basil leaves on top (you can either leave them whole or chop them)
Tip & Substitutions
You can make this warm bean salad with a variety of beans, you can use black beans, black eyed peas, white spanish beans (I love them!) or soy beans too.
Of course! This salad is very flavorful without oil too. Just add salt (if desired), pepper and other spices and herbs.
If you don't like or can't have almonds, I would opt for unsalted, toasted cashews and/or walnuts.
Keep it in air-tight container in the fridge for 2-3 days max.
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
For all the updates, follow me on Pinterest and Instagram and tag me if you make this or any of my recipes! I absolutely LOVE to see what you make and share it in my stories!
Ciao!
Sonia
📖 Full Recipe
High Protein Vegan Bean Salad (Gluten free)
Equipment
- 1 strainer
- 1 knife
- 1 bowl
- 1 spoon
Ingredients
- 1 can cooked kidney beans
- 1 can cooked cannellini beans
- 8-10 cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- ¼ cup raw or roasted almonds
- 2 tablespoons olive oil
- 1 dash salt (if desired)
- ground black pepper (to taste)
- 2-3 tablespoons mixed seeds (linen, pumpkin, sunflower)
- fresh basil leaves
Instructions
- drain the canned beans and thoroughly rinse them
- for a warm salad, warm them up a little in a pan or microwave (seasoned with a tablespoon of olive oil, if desired)
- cut the cucumber and tomatoes into bite-size pieces, ca. 1 inch
- cut the onion into small pieces
- chop the almonds, you can lightly toast them in a pan for a few minutes if you like
- in a small bowl, mix the olive oil with salt and pepper (you could add lemon juice or vinegar, if desired)
- add everything to a bowl and mix well
- if desired, add fresh basil leaves on top (you can either leave them whole or chop them)
Notes
Leave a Reply