Meatless Friday: Vegan Four-Bean Salad

Elizabeth Varga shares a recipe for a main-dish salad you and your kids can make in only 10 minutes. Download our printable recipe card!

Make this vegan four bean salad in just 10 minutes. An easy no-cook recipe to serve on a hot day. High in protein and fiber, and naturally gluten-free!

This salad is great for:

• Parties and gatherings
• A quick meal-prep side or lunch
• Packing as a pool snack
• Adding protein and fiber to any meal

Vegan Four-Bean Salad

Makes 8 servings

Ingredients

• 1 15-Ounce Can Chickpeas drained and rinsed
• 1 15-Ounce Can Cannellini Beans drained and rinsed
• 1 15-Ounce Can Kidney Beans drained and rinsed
• 1 ½ Cups Frozen Shelled Edamame cooked and cooled
• 1 Medium Red Onion, small diced
• 2 Scallions sliced
• ¼ Cup Finely Chopped Fresh Parsley

Dressing

• 2 Tablespoons Maple Syrup
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Dijon Mustard
• 1 Teaspoon Kosher Salt
• ½ Teaspoon Black Pepper

Directions

1. In a small bowl, mix together the dressing ingredients.
2. In a large bowl, toss all the ingredients and the dressing.
3. Serve immediately, or refrigerate for 30-60 minutes and serve cold. Enjoy!

For nutrition information or ingredient substitutions, visit AtElizabethsTable.com.