Three-bean salad is a sweet and sour textural delight, wonderful on its own or as a side. While I do have a low-cab version of the three bean salad recipe, the original high-carb version of this recipe is a great choice for getting in healthy carbs and vegan-friendly protein on my carb-up days.
Vegan Carb-up Three-Bean Salad
Ingredients:
- One can 15 oz can black beans, rinsed and drained, or 1 ½ cups cooked dried kidney beans (*May partially substitute with canned black beans for more colour.)
- One 15 oz can organic chick peas, drained and rinsed or 1½ cups cooked chick peas
- One 15 oz can cut green beans or wax beans
- ½ cup celery, diced
- ⅓ cup red onion, diced
- ½ cup fresh parsley, chopped
- 2 tablespoons raw cider vinegar
- 2 tablespoons lemon juice, freshly squeezed
- 2½ tablespoons Lakanto granulated monk fruit sweetener
- 3 tablespoons extra virgin olive oil,
- ½ teaspoon celery seeds
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper, to taste (or to taste)
- ½ teaspoon flaky sea salt (like Maldon or Fleur de sel(or to taste)
Directions:
Add the kidney beans, garbanzo beans, green beans, red onion, celery, and parsley in a large glass container or bowl.
In a small bowl or Pyrex measuring cup, whisk together the cider vinegar, lemon juice, sweetener, celery seeds, olive oil, and pepper.
Pour the dressing over the beans and toss to coat. Cover the bowl and refrigerate the salad for at least 2 hours or up to three days, then serve.
Did you make this vegan carb-up three-bean salad recipe? If so, how did it go? Please share your thoughts in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
