Bean salads are a staple in my whole foods-based vegan diet, and I cannot recommend them enough. They're easy to make, budget-friendly, and packed with everything you need to feel satisfied and energized. Think they're just for summer? Think again. There are always seasonal greens, herbs, or veggies to add a fresh twist. These vegan bean salads show off just how versatile they can be and will hopefully help you find the perfect one for your next meal!
Different Types of Bean Salads
There are bean salads and then there are bean salads. There are so many different ways to interpret this label. You've got marinated bean salads, salads with beans, beans included in pasta or potato salad, and more.
I swear, once you start experimenting, you'll never look at a can of beans the same way again!
There are three iconic types of bean salads that I lean on for many of my recipes.
3 Bean Salads
For many of us, 3 bean salads were our first introduction to this style of recipe. They're usually made with a mixture of cannellini beans, red kidney beans, and garbanzo beans in a tangy vinaigrette with fresh herbs, red onion, and crispy celery.
It's the kind of classic picnic dish that belongs next to a pitcher of lemonade and a big bowl of ice cold watermelon. They're a staple for summer picnics, potlucks, and BBQs!
Dense Bean Salads
This is a newer category of bean salad that showed up on the scene from a viral TikTok recipe from Violet Witchell.
Dense bean salads are "dense" because they're made with lots of beans with fresh vegetables and herbs, instead of rounding them out with starches or grains like many other salads.
I usually enjoy them in the same way I used to eat chicken salad: served in lettuce cups, scooped up with crackers or crusty bread, or enjoyed over a bed of greens for a filling, balanced, protein-packed meal.
Cowboy Caviar
Cowboy caviar is a Tex Mex classic that eats more like a dip than a side dish. It's usually made with all your favorite salsa veggies (tomatoes, red onion, peppers, and more) with black-eyed peas or a mixture of black beans and pinto beans.
Pile it onto tacos, scoop it up with tortilla chips, or just eat it straight from the bowl - I won't judge.
Why I Love Bean Salads
Budget friendly.
Bean salads rely on lots of canned beans, which are usually very inexpensive. Add in a few simple ingredients, like fresh veggies, greens, and cooked grains, and you have an inexpensive yet delicious meal any night of the week.
With the price of food going up so high nowadays, beans are the best family and budget friendly option for getting protein. Of course it’s cheaper to boil from dry, but then you're short on time (or patience) canned beans are a lifesaver.
Great for meal prep.
Traditional bean salads are meant to be stored in the fridge for a few days at a time.
This lets the dressing infuse into the beans and veggies, and also makes them so easy to serve. Just grab a spoonful and serve with fresh bread, chips, or oven a bed of leafy greens. They're meal prep magic.
Convenient & simple.
Most of my bean salad recipes include just 2-3 steps since you basically add everything to a bowl and stir. They take maybe 10-15 minutes to make and are the definition of easy.
Complete meal in a bowl.
Perhaps best of all, bean salads are hearty enough to be served as a main course (or a healthy side dish, if you prefer). They contain plenty of fiber and protein, and beans are really what makes a salad a meal.
They give you that 'I just ate a real meal' feeling instead of scrounging for a snack 20 minutes later.
I love adding beans to potato and pasta salads, transforming them from a simple barbeque side salad to a main event for the vegans in the crew.
Nutritionally balanced.
I always say eat your beans and greens! These two items are a match made in nutritional heaven. Full of fiber, antioxidants and nutrients. Plus they are delicious together! Throw in some seasonal veggies and you've got everything you need in one bowl.
Best Vegan Bean Salad Recipes
Within these different categories of bean salads, there are many, many variations. I almost always add beans to my grain or pasta salads to help offer extra protein and fiber, but I'm also partial to bean-heavy salads that make a great main meal on their own.
Honestly, they're perfect any time of year - light and cooling in the summer, cozy and satisfying in the winter. They should be a mainstay on your meal plan!
Mediterranean Dense Bean Salad
When the temperatures spike and I want a cold, refreshing all-in-one meal, this Mediterranean bean salad is my go-to. It's made with several types of beans, manzanilla and kalamata olives, cherry tomatoes, cucumbers, and more all dressed with a simple dressing of extra virgin olive oil and fresh lemon juice.
It's to die for with a crusty baguette and fresh basil - pure summer perfection.
White Bean and Orzo Salad
Instead of building a salad upon greens, this version uses a mixture of fluffy orzo and white beans plus lots of roasted veggies and the most delicious roasted tomato and pepper dressing. It's the perfect salad to make the most of the late-summer abundance.
Autumn Butternut Bean and Bulgur Salad
Sweet butternut squash and hearty bulgur wheat make this vegan bean salad so cozy and satisfying. It's slightly sweet from the squash, but is more like a tabouleh with fresh tomatoes, cucumbers, black beans, and corn. It's still light enough for a warm day, but also hints at the sweet fall flavors to come.
Filling White Bean Salad
Add this cannellini bean salad to the dense bean salad category! It's made with creamy cannellini beans, which add a mild, buttery flavor that works wonderfully with the miso balsamic dressing. This one is also SOS-free, so no added salt, sugar, or oil.
It's a great meal prep option that tastes just as great served on lettuce cups as over a hearty bed of fresh greens. So much crunch, so much flavor, and so stinkin' simple to make.
Southwest Quinoa Bean Salad
This Southwest-inspired quinoa black bean salad has the perfect balance of sweet and savory ingredients. The quinoa offers additional protein and fiber alongside the beans, but it's the sweet potatoes and corn that offer a pleasant sweetness. Drizzle on the tahini dressing and every bite will taste like sunshine.
Broccoli Rabe and Bean Salad
The natural bitterness of broccoli rabe is an essential flavor component in this dish. It balances wonderfully with the Mediterranean flavors, including cherry tomatoes, roasted peppers, cucumbers and olives. The white balsamic vinaigrette brings it all to life - slightly sweet, just tangy enough, and with a punch of herby goodness.
Kale and Bean Salad
There are two ingredients I'm always trying to add to my plate: fresh greens and beans. This easy recipe is the best of both worlds - packed with fresh kale and filling black beans, all coated in a gorgeous cilantro lime dressing.
It's ideal for meal prep, especially during the warmer months of the year when you wouldn't dare to turn on the stove.
White Bean and Farro Salad
When the summer garden gets out of control, it's time to break out this recipe. Combining nutty farro with creamy white beans makes it extra hearty and filling, which the abundance of fresh veggies keeps it feeling light and bright. The creamy lemon yogurt dressing takes it over the top. It's so good, you'll be scraping the bowl.
Vegan Caesar Salad with Lentils
Instead of marinating your beans and veggies together, this vegan Caesar adds crispy lentils almost like a garnish. They add the same crunch you get from croutons or nuts, but with all the extra protein and fiber you need. It's the kind of salad that makes it easier than ever to eat your daily greens.
Chickpea Tahini Salad
If you want a simple flavor-packed salad with lots of fresh veggies and flavor, give this one a go. It has Middle Eastern-inspired flavors like tahini, fresh lemon juice, and garbanzo beans, but served together in a marinated bean salad.
It's a dream for meal prepping since it tastes even better as it sits in the fridge, and I love eating with pita bread, crackers, or air fryer chickpea burgers.
Summer Farro Salad with Grilled Peaches
Nothing screams the middle of summer more than grilled peaches and summer squash, sweet cherry tomatoes, garden fresh cucumber, and fresh herbs. These fresh flavors are paired with hearty farro and cannellini beans for a filling, yet cooling salad to beat the summer heat.
Garden Salad with Oregano Vinaigrette
It cannot be understated: almost every vegan salad should have beans! This recipe looks like a simple side salad, but reimagined to be packed with crunch and full of flavor. White beans give that it that extra heartiness, but it's the green onions, radishes, peppers, and olives that keep you coming back for more.
Best Kale Crunch Salad
I'm all about texture and making killer salads that make people fall in love with fresh veggies. This recipe is super simple and a great way to eat more greens, too.
It's made with kale, cabbage, sliced onions, shredded carrots, and white beans all tossed in a simple vinaigrette made with apple cider vinegar, Dijon mustard, and maple syrup. A little sweet, super crunchy, and 100% addictive.
Warm Pearl Couscous Salad
If you've never had a warm salad before, let me introduce you to one of your new favorite things. Mixing warm and cool ingredients together feels extra cozy and comforting, especially when balanced with fresh avocado, bright mandarin oranges, roasted brussels sprouts, peppers, and more.
Kale Pesto Pasta Salad
We love summery, Mediterranean flavors, especially cherry tomatoes, cucumbers, artichoke hearts, and fresh herbs. This kale pesto salad is a fun alternative to regular kale salads since you still get all the greens, but blended together into a bright, garlicky pesto that coats every noodle.
It's one of my all-time favorite summer meals and I would gladly eat it all season long.
Pretty Beet Potato Salad
This isn't the potato salad you grew up with! Boiled beets and potatoes are served with roasted cauliflower, red peppers, red onion, and chickpeas in a slightly sweet, tangy white balsamic vinaigrette infused with fresh dill.
The color alone makes it a showstopper but the herby, tangy, Eastern European-inspired taste takes it to the next level.
Winter Orzo Pasta Salad
When the temperatures drop and you find yourself craving fresh flavors, pull out this recipe. It's part bean salad, part kale salad, and part pasta salad with fresh kale, tender orzo, and crispy chickpeas. Toss it with that citrusy vinaigrette and suddenly, winter doesn't feel quite so gloomy anymore.
Mediterranean Farro Salad
This farro salad has similar flavors to my Mediterranean dense bean salad, but with hearty farro to help keep you full. The grilled veggies, peaches, and olives feel like you're on vacation in Greece or Cyprus somewhere. Best served outside, under the summer sun, with a cold glass of white wine.