For example, you could substitute cannellini beans in this lemony butter bean dip, butter beans in this pinto bean soup, or black beans in this smoky jackfruit chilli. This goes brilliantly with a tortilla wrap and lots of salad leaves.

I'll often swap out different beans in recipes depending on what I have lying around. Rinse and drain the beans, add chopped vegetables and crumbly feta cheese. Bring 8 cups water to a boil in a large saucepan. The only thing I'd suggest is using a mix for a variety of textures. Combine oil, rind, 2 tablespoons lemon juice, thyme, 1/2 teaspoon pepper, and salt in a large bowl, stirring with a whisk. Which beans are best?Īs long as they are canned or pre-cooked (if starting with dried), you can use any beans you like in a salad. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Serve immediately, or keep for up to 4 days Might need a squeeze of lime to freshen the flavour. Then, gently fold in the chopped avocados. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips. In a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red bell pepper, lime juice, and olive oil. I use canned beans straight out of the cupboard and then make sure they're thoroughly drained and rinsed under running water.įor similar vegan side dishes, see these recipes for Mediterranean-style couscous salad, vegan chickpea salad, vegan Waldorf salad, and vegan rainbow slaw. This recipe features chickpeas, kidney beans, and black beans, but you can of course use any bean variety you like. Ready in under ten minutes, it's an easy summer side dish that's dairy-free, gluten-free, sugar-free, and high in protein.

Behold the beautiful simplicity of a vegan bean salad with three bean varieties, crunchy veg, fresh herbs, and a flavourful lemon dressing.

Summer bean salad