I am such a fan of this recipe! I love making a big bowl of this and storing in my fridge as a quick go-to meal!

Contrary to some other salads, when this one stew overnight in the fridge the flavour is actually intensified! Delicious! It is vegan-friendly but still super packed with loads of protein from the yummy beans, giving you the fuel to get through your day! Enjoy!


Bean Salad Recipe


  • 1 can of organic kidney beans
  • 1 can of organic black beans
  • 1 can of organic chickpeas
  • 1 can of black olives, sliced
  • 4 stalks of celery
  • 4 large carrots, peeled
  • 2 long green onions
  • Cracked black pepper
  • 1 cup organic extra-virgin olive oil



  1. Rinse the beans, chickpeas, and olives in a strainer, set aside
  2. Wash and cut the celery, carrots, and onion into small pieces (save some onion to garnish)
  3. Mix all ingredients together, including black pepper and olive oil
  4. Garnish with some green onion pieces, if desired
  5. Serve chilled


Note: You can add other spices to the recipe, if desired, such as cayenne pepper or Italian seasoning

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