Vegan Three Bean Salad

    15 minutes

    This recipe was given to me by a vegan friend I had at uni. Feel free to experiment with different beans.

    207 people made this

    Serves: 8 

    • 420g can chickpeas, drained and rinsed
    • 420g can kidney beans, drained and rinsed
    • 350g green beans, chopped and blanched
    • 4 spring onions, chopped
    • 1 celery stick, sliced
    • 100ml cider vinegar
    • 4 tablespoons olive oil
    • 1 tablespoon honey
    • 1 clove garlic, crushed and chopped
    • 1/2 teaspoon mustard powder
    • 1/4 teaspoon ground black pepper
    • 1/4 teaspoon ground cayenne pepper, optional

    Preparation:15min  ›  Ready in:15min 

    1. In a bowl, gently mix the chickpeas, kidney beans, green beans, spring onions and celery.
    2. In a separate bowl, whisk together the vinegar, oil, honey, garlic, mustard, black pepper and cayenne pepper, if using. Pour dressing over the salad and toss gently to coat. Cover and refrigerate at least 2 hours. Gently toss before serving.

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    Reviews in English (180)


    For you information, vegans definitely do not eat honey. Let me explain: We consider it cruel as the bees make it for their own dietary needs, that is to feed their hives and sustain their young. The production of honey from a single bee over its entire lifetime is only one-twelfth of a teaspoon! So each tablespoon of honey represents the workload of thirty six bees!! Furthermore, to obtain the honey, the bees are smoked out of their hives, which goes straight into their eyes and respiratory system. Bees are killed in this process. Please remove the vegan label or adjust your recipe accordingly.  -  16 Oct 2009


    Used different ingredients. This is the best bean salad recipe I've tried in a very long time. I made a couple of substitutions - I used 2 Tbsp. of red onion for crunch instead of celery and then omitted the onion powder. I also substituted 1 lg. clove of garlic for garlic powder and added 1 tsp. of chopped chives. The dressing is perfect; not too sweet, just the right tang and the cayenne adds just the right amount of heat. This has definitely become my favourite.  -  29 Sep 2008


    Something else. When I first made this recipe, my husband and I didn't like it too much. But something told us to try again, and it was a huge success. Here's how we made a recipe that we liked (and so did our family): 1. Cut the celery into small pieces and use two sticks instead of the one it calls for (this way, every bite has crunch) 2. We usually prefer spring onions over red, white, yellow, etc. But in this case, we found that the extra crunch added by these varieties are essential. We used white onions instead of green, and that made a world of difference. Make sure to mince or dice very small; again, to get some onion in every bite. Eliminate the onion powder. 3. It was too vinegar-y for our taste, so we cut the vinegar down to 1/2 cup and that yielded a better balance with the oil. 4. Use olive oil, not veg oil 5. Use real minced garlic instead of garlic powder 6. Add salt 7. store the salad in tupperware that you can flip upside down, without leakage. Rotate it at least twice during the marination process. 8. After the salad has had a chance to marinate over night, drain off the excess dressing; otherwise the beans at the bottom will start to degrade. This sounds like more work than it is, and trust me the result is well worth it!  -  29 Sep 2008