Do you love the combination of beans and greens? If so, you have to make this quick-and-easy Beans and Greens Salad. Each serving is packed with about 14 grams of plant-based protein, and it’s great for a side dish or a flavorful vegan lunch. Pair with rice or quinoa to make it feel more like a full meal. This salad is great for meal prep and tastes better as it sits!
This hearty Beans and Greens Salad is packed with protein and dark leafy greens. It’s quick and easy to throw together and great for a veggie-packed side dish or a meal-prep lunch.
Why You’ll Love This Healthy Beans and Greens Salad!
- It’s packed with beans—If you love beans as much as I do, you’ll really enjoy this salad, which contains three different kinds of beans!
- Has nice texture – The onion, radishes and sunflower seeds add some nice crunch and the dried cranberries have a nice chewy bite.
- Great for meal prep – This is one of those salads that tastes even better a few days after making, so it’s perfect for making on a Sunday and enjoying for lunch all week long.
Beans and Greens Salad Recipe Ingredients
- Kale – I like to use dino or lacinato kale for this salad,but curly kale will also work great. Spinach or Swiss chard could be substituted for the kale if desired.
- Beans – For this salad, I used kidney beans, chickpeas, and Great Northern beans. This combo went together well, but you can use any kind of beans you like. You can also use one type of bean alone if you don’t want to mix and match.
- Red Onion – I add red onion to pretty much all of my salads, so of course, I added it here. You can substitute thinly sliced green onion if you prefer a more mild onion flavor.
- Radishes – Radishes are in season right now, and they add a nice spicy crunch and some pretty color.
- Dried Cranberries – I like the taste and texture that the dried cranberries add. You could also use raisins or dried cherries.
- Sunflower Seeds – I love adding a salty crunch to my salads, and the sunflower seeds worked great! You can use any kind of nut or seed that you like.
- Fresh Herbs – I used fresh parsley, but you can use any other fresh herb.
- Dressing – The dressing is very simple. It consists of extra virgin olive oil, fresh lemon juice, red wine vinegar, salt, and pepper.
How To Make This Quick And Easy Vegan Salad
- Thoroughly wash and dry the kale leaves and remove the stems. Chop the kale into bite-sized pieces and add to a large bowl. Drizzle with about 1/2 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale until tender, about 30 seconds.
- Next, add the beans, red onion, radish, sunflower seeds, fresh herbs, and dried cranberries. Then, pour over the olive oil, lemon juice, and red wine vinegar. Mix everything together until completely combined, and season with salt and black pepper, to taste.
- Enjoy as a side dish or for meal-prep lunches. Serve with quinoa, rice, or pasta to make the salad a full meal.
Salad Recipe Frequently Asked Questions
- This recipe is both vegan and gluten-free.
- Can just one kind of bean be used? Of course, use whatever beans you prefer, even if that means using three cans of the same beans.
- How long does salad last? Leftovers should last about 4-5 days if stored in an airtight container. Use your judgment, and if it looks or smells spoiled, don’t eat it!
- How should this salad be served? This salad can be served as an appetizer, side dish or a full meal. I could easily enjoy it with a side of chips or pita for lunch. If you want something more filling for dinner, add in some while wheat pasta, quinoa, or rice.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Bean Packed Recipes?
Three Bean Salad with Basil Dressing
Black Bean Wraps with Chipotle Tahini Sauce
Broccoli Cheddar and White Bean Quesadillas
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Beans and Greens Salad
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Vegan
Description
Do you love the combo of beans and greens together? If so, you’re going to love this quick and easy Beans and Greens Salad! Each serving is packed with about 14 grams of plant based protein and it’s great for a side dish or a flavorful vegan lunch. Pair with rice or quinoa to make it feel more like a full meal. This salad is great for meal prep and just tastes better as it sits!
Ingredients
- 1 large bunch kale, I like to use lacinato kale for this recipe but curly is good too
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can white beans, drained and rinsed
- 1/2 cup thinly sliced red onion
- 1/2 cup thinly sliced radishes
- 1/3 cup dried cranberries
- 1/3 cup toasted sunflower seeds
- 1/3 cup chopped parsley, or other fresh herb of choice
- 1–3 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- Juice of one large lemon, about 2 tablespoons
- 2 tablespoons red wine vinegar
- Salt and black pepper, to taste
Instructions
- Thoroughly wash and dry the kale leaves and then remove the stems. Chop the kale up into bite sized pieces and then add to a large bowl. Drizzle with about 1/2 teaspoon olive oil and a pinch of salt. Use your hands to massage the kale, until tender, about 30 seconds.
- Next, add in all of the beans, red onion, radish, sunflower seeds, fresh herbs and dried cranberries. Then, pour over the olive oil, lemon juice and red wine vinegar. Mix everything together until completely combined and season with salt and black pepper, to taste.
- Enjoy as a side dish or for meal prep lunches. Serve with quinoa, rice or pasta to make salad feel more like a full meal.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Salad
- Method: No cook
- Cuisine: American
This looks so good!
Thanks, Sho!! Wish I could share with you <3