When it comes to easy vegan meals that are full of flavour, look no further than our delicious Bean Salad. This vegan recipe brings together some of our favourite ingredients – kidney beans, black beans, sweetcorn and bell peppers – as well as zingy herbs and spices to create a truly tantalising dish.
Bean Salad Vegan
Ingredients:
- 1 x 400g tin of kidney beans, drained and rinsed
- 1 x 400g tin of black beans, drained and rinsed
- 1 x 400g tin of sweetcorn, drained and rinsed
- 1 red bell pepper, finely chopped
- 2 tablespoons of olive oil
- 1/4 cup of freshly chopped parsley
- 1 teaspoon of chilli flakes
- 2 teaspoons of garlic powder
- 1/2 teaspoon of ground cumin
- Sea salt and freshly ground black pepper to taste
Method:
- In a large bowl, combine the kidney beans, black beans, sweetcorn, bell pepper, olive oil, parsley, chilli flakes, garlic powder and cumin. Mix together until everything is evenly combined.
- Season with sea salt and freshly ground black pepper to taste.
- Serve immediately or pop into the fridge for around an hour for the flavours to come together.
This Bean Salad Vegan is an absolute delight. We love the combination of kidney beans and black beans, giving the dish a heartier feel – and the sweetness from the bell pepper and sweetcorn is simply heavenly. While the garlic, cumin and chilli give the salad an extra depth of flavour, it’s the parsley that really brings it alive.
For those of you looking to get creative in the kitchen, this Bean Salad Vegan is a great place to start. It’s very simple and straightforward to make, so you don’t need extensive cooking knowledge. Plus, it can be served immediately or even left in the fridge to allow the flavours to mingle and develop.
Similar vegan salads that you might like to try include Roasted Potato Salad and Pea and Avocado Salad. However, we think you’ll find Bean Salad Vegan hard to beat!