This vegan bean salad is my biggest summer hit. It's filled with fresh veggies, plant-based protein, and creamy avocado for a vegan twist on cowboy caviar. Perfect with chips, veggies or on its own!
Not all salads need a ton of greens, and this vegan bean salad is a true testament. There may not be a leafy green in sight, but it's still packed with nutrition. I love this recipe because it's my twist on a vegan cowboy caviar, meaning you can enjoy it as a dip in addition to a salad. Super versatile and perfect for bringing to any potlucks, picnics, or just enjoying on a warm summer evening.
This bean salad is an amazing vegan/vegetarian meal prep option as well. Unlike a typical salad with leafy greens, it's sturdy in the fridge and tastes even better the longer it sits. Thanks to all the beans, it's even got a whopping 12g of fibre and 10g of plant-based protein per serving! It only takes 30 minutes, minimal dishes and uses shelf stable ingredients- checking all my meal prep boxes.
Whether you enjoy this bean salad as a salad or a vegan cowboy caviar, it's sure to impress all your friends and family!
- Black beans
- Black eyed peas
- Red onion
- Roma tomatoes
- Corn kernels
- Olive oil
- Garlic powder
- Salt and pepper
In a large bowl, combine black beans, black eyed peas, avocados, red onions, tomatoes, corn and cilantro.
Add lime juice, olive oil and season with cumin, black pepper, salt and garlic pepper.
Adjust seasonings to desired taste preference.
Serve with vegetables, chips or crackers and enjoy!
Substitutions and Variations
To make gluten-free: This recipe is naturally gluten-free, however if you have Celiac disease you may need to use certified gluten-free beans.
To make vegan: This recipe is vegan.
To make nut-free: This recipe is naturally nut-free.
Mixing up ingredients? Try these:
- Black beans and black eyed peas: Any beans work in this recipe. Whether it's chickpeas or lentils, whatever is in your pantry can be used! You can even try shelled edamame for a higher protein option.
- Veggies: Add some diced bell peppers and cucumbers for an extra veggie boost.
Note that dried beans can also be used, once prepared according to package directions.
This vegan bean salad can be stored in an airtight container in the fridge for up to 4 days. Thanks to the lime juice, the avocado won't brown!
This is one of those salads that tastes better the longer it is allowed to marinate in the dressing. If you are making this for a potluck or party, I recommend making it in advance to allow the flavours to soak in before serving!
Frequently Asked Questions
Don’t worry- although I think it really adds to the flavour profile of this salad, it isn’t an integral part! If you aren’t a cilantro lover, simply leave it out.
Canned beans are stored in a mixture of water and salt to help preserve them. Over time, the beans will naturally release starch into the liquid the longer they are stored. Rinsing canned beans can help reduce the sodium quantity you are eating and improves the texture of the dishes you are using them in.
Another amazing benefit of rinsing beans is improved digestibility, as our bodies can have a hard time digesting certain types of starch present in the liquid.
The beautiful thing about this recipe is that it’s both! Think of it as a vegan cowboy caviar- it makes an amazing healthy summer dip if served with tortilla chips, but it can also be eaten alone.
This is a great high protein and fibre option that also contains healthy fats and some colour. However, there aren't a TON of veggies, so I recommend pairing this with some chopped vegetables or adding it to a salad or burrito bowl for the perfect filling and satisfying meal!
More Summer Salad Recipes
I'm all about delicious salads this summer! You'll want to try these next:
- Arugula Quinoa Salad with Lemon Caesar Vinaigrette
- Santa Fe Salad
- Thai Inspired Chopped Salad
- Tahini Kale Salad
PS. I love seeing my recipes in action! If you decide to make this vegan bean salad, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
Vegan Bean Salad
- 1x 16 oz can black beans rinsed and drained
- 1x 16 oz can black eyed peas rinsed and drained
- 2 medium avocados peeled, pitted and diced
- ½ cup red onion diced
- 1 cup roma tomatoes diced (about 3 roma tomatoes)
- ¾ cup corn kernels
- ¼ cup cilantro chopped
- Juice of 1 lime ¼ cup lime juice
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- In a large bowl, combine black beans, black eyed peas, avocados, red onions, tomatoes, corn and cilantro.
- Add lime juice, olive oil and season with cumin, black pepper, salt and garlic pepper. Adjust seasonings to desired taste preference.
- Serve with vegetables, chips or crackers and enjoy!
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