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vegan bean salad on plate with chips
Cindy Rainey

Vegan Bean Salad Recipe with Cilantro and Lime

from 9 reader reviews
This classic vegan bean salad recipe has a few twists with lime juice, cilantro, and cumin. Serve as a side dish at your next picnic or bbq or serve as a whole bean dip with chips.
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Prep Time 15 minutes
refrigeration time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican Fusion
Calories: 167
Ingredients Method Notes

Ingredients
  

  • 15 ounces canned dark red kidney beans drained and rinsed
  • 15 ounces canned garbanzo beans drained and rinsed
  • 15 ounces canned white beans drained and rinsed
  • ¼ cup lime juice
  • ¾ cup fresh cilantro chopped
  • 1 cup red onion diced
  • 2 Tablespoons agave
  • 2 Tablespoons olive oil
  • 1 teaspoon ground cumin
  • ½ teaspoon salt

Method
 

  1. Chop the red onion and cilantro. Set aside
  2. Drain and rinse the three cans of beans.
  3. Combine all of the ingredients in a medium/large bowl and mix well.
  4. Serve as a side salad or as a whole bean dip with pita or chips.

Notes

Depending on the brand and type of beans you use, you are looking at anywhere from 14.5 - 16 ounces per can. I used 15 ounces as the measurement in the recipe. Don't get hung up on that number - just use three standard-size cans of beans. Nutritional information might vary.
Use bottled pure lime juice or juice fresh limes. You will need 2-3 plump fresh limes.
You will need one-half of a large onion or one very small onion. If one cup of red onion seems too oniony you can always start with less and add more.
To make this recipe more whole food plant-based switch the agave to maple or date syrup and sub in aquafaba from the can of chickpeas for the oil.
I like to use kosher salt or course pink sea salt.