This vegan, no-cook bean salad is the perfect pantry meal and makes a great summer side dish. It's easy to make and can be served cold or at room temperature. And best of all, it only requires a few simple ingredients that you probably already have in your pantry. It is also one of the best no cook summer side dishes for entertaining
Pantry 3 Bean Salad
A vegan, easy, no-cook 3 bean salad from the pantry is the perfect side dish for any summer meal. This dish is packed with protein and fiber, and it comes together in just minutes. It's a great non perishable meal for travel or non perishable meal for camping. I always make this as a lazy camping meal and serve it with tortilla chips.
This salad can be served at room temperature or chilled, also making it perfect for picnics or potlucks. And because it's vegan, it's sure to please everyone at the table. So next time you're looking for an easy, delicious side dish or a dip, look no further than your pantry!
Ingredients for Pantry Bean Salad
- Northern Beans
- Kidney Beans - I used dark red but you can use dark or light
- Chickpeas
- Lime Juice - freshly squeezed is best
- Cilantro - use fresh cilantro for the best flavor
- Onion - use red onion for this recipe
- Agave - if not vegan you can use honey
- Olive Oil - substitute avocado oil instead of olive oil in a pinch
- Cumin - This seasoning is peppery, which helps to deepen the richness of the salad
- Salt - to taste
What Else Can I Add To This Bean Salad:
This recipe is just a basic 3 bean salad you can jazz it up with any of the ingredients below!
- Black Beans
- Cucumbers
- Bell Peppers
- Feta Cheese
- Olives
- Green Beans
- Bow Tie Pasta
How Do I Make This No Cook 3 Bean Pantry Salad Recipe:
To make the salad, simply combine three cans of beans, I like to use northern beans, kidney beans, and chickpeas but you could use whatever beans you like, black beans would go really well in this bean salad. Then a handful of chopped fresh herbs, I love to use cilantro but if you are one of the unfortunate people who taste soap when eating cilantro you can replace it with parsley. For the vinaigrette, I like to mix olive oil, lime juice, and a touch of agave nectar or honey. Season the salad with salt and pepper to taste, and you're done!
Drain and rinse the canned beans and put them in a large bowl. Then dice your onion and cilantro and add them to the bowl.
Add the olive oil and lemon juice to the bowl and stir until combined.
Add the cumin to the bowl and salt to your taste. Cover and refrigerate overnight if possible but for at least an hour before serving. This goes great as an appetizer with tortilla chips!
Frequently Asked Questions:
How To Store 3 Bean Salad
Store this bean salad in an air-tight container in the refrigerator. I like to store this salad in mason jars for a quick healthy snack.
How Long Will 3 Bean Salad Last?
This salad will last 3-4 days if kept in an air-tight container in the refrigerator.
What Is 3 Bean Salad Made Of?
A three bean salad is a vegan, easy, no cook bean salad that is made with pantry staples. It is a great side dish or even a main course. It is perfect for picnics, potlucks, traveling, camping, and barbecues. The three beans in the salad are usually either black beans, kidney beans, white beans, or chickpeas. The salad also has red onion, cilantro, and lime juice.
Why Is Bean Salad Good For You?
Beans are an excellent source of plant-based protein, and they are also packed with fiber, vitamins, and minerals. In addition, bean salad is a great way to get in your vegetables. Whether you're looking to improve your health or just enjoy a tasty meal, bean salad is a great option!
What Is A PantryMmeal?
A pantry meal is a dish that is inexpensive and can be made from ingredients that are already on hand in your pantry. This can be a great way to use up food that is about to expire or to create a tasty and budget-friendly meal when there is no time to go shopping.
What Else Can I Make For Dinner Out Of My Pantry?
Another affordable pantry dinner is our Pantry Peanut Butter Stir Fry Noodles. Made with just a handful of ingredients that you likely already have on hand, this dish comes together in minutes and makes an excellent weeknight dinner.
Pantry 3 Bean Salad {or dip}
Ingredients
- 15 oz Northern Beans, Drained
- 15 oz Chickpeas, Drained
- 15 oz Kidney Beans, Drained
- ¼ cup Lime Juice {fresh is best}
- ¾ cup Fresh Cilanto
- ½ Red Onion
- 2 tablespoon Agave {or honey}
- 2 tablespoon Olive Oil
- 1 teaspoon Cumin
- ½ tsp Salt {to your taste}
Instructions
- Drain and rinse all 3 cans of beans and add them to a big bowl
- Dice onion in small pieces and cilantro and add it to the bowl
- Add the cumin, olive oil, and lemon juice to the bowl
- stir to combine
- Cover and let sit in the refregerator over night or at least an hour.
- Serve as a side dish or a dip
