For the salad
- 1 (14 oz) can Mixed beansdrained and rinsed
- 2 Scallionsfinely chopped
- 2 sticks Celerythinly sliced
- 1 Tomatoeslarge, deseeded and finely diced
- Saltto taste
- Black pepperfreshly ground, to taste
For the dressing
- 3 tbsp Olive oil
- 1 tbsp White wine vinegar
- 1 tsp Sugar
- 2 tsp Dijon mustard
- 1 tbsp Tarragonchopped
- 1 tbsp Parsleychopped
Vegan Mixed Bean Salad
This Mixed bean salad is a simply delicious vegetarian summer salad that everyone will love at your next barbecue or cookout. People are always so impressed when I serve this colorful salad. It looks pretty and tastes amazing.
It’s a great salad to make in advance too as it will keep, covered in the refrigerator for 2–3 days. In fact, it tastes better after a few days as it gives the flavors time to mingle and develop.
To make this salad, I start by assembling the mixed beans, scallions, celery, tomato. I season this mix with salt and pepper to taste. Then I prepare a French inspired dressing made with olive oil, vinegar, sugar, Dijon mustard, tarragon and parsley.
To make this version of Mixed bean salad, you will need the following ingredients:
So, how do you make Mixed bean salad?
Steps to make Vegan Mixed Bean Salad
Assemble the salad
Make the dressing
Dress the salad