Vegan Three Bean & Herb Salad
Three Bean Salad is a timeless, versatile dish loved for its bright colours, satisfying crunch, and fresh tangy flavour. This fully vegan version uses creamy butter beans, crisp green beans, and sweet yellow wax beans, tossed with juicy cherry tomatoes, cool cucumber, buttery avocado, and a vibrant homemade herb dressing. It is naturally healthy, packed with plant protein, and tastes even better when left to marinate — perfect for light lunches, picnics, barbecue sides, or meal prep.
Shared by james
Time
45 min
Serves
4
Difficulty
easy
🛒 Ingredients
- #Salad Base;
- 1 cup cooked butter beans (canned, rinsed and drained)
- 1 cup fresh green beans, trimmed and blanched
- 1 cup yellow wax beans, trimmed and blanched
- 1 cup mixed cherry tomatoes, halved
- ½ medium cucumber, diced
- 1 ripe avocado, cubed
- Fresh dill, parsley and chives, chopped
- #Green Herb Dressing;
- ¼ cup extra virgin olive oil,, 2 tbsp lemon juice or apple cider vinegar
- 1 clove garlic, minced.. 1 tbsp fresh dill.. 1 tbsp fresh parsley
- 1 tbsp fresh parsley.. 1 tsp maple syrup.. Salt and black pepper to taste
👩🍳 Instructions
- 1
Prep the beans: Blanch green and yellow beans in boiling salted water for 2–3 minutes until crisp‑tender, then plunge into ice water to stop cooking and keep their bright colour. Drain well.
- 2
Make the dressing: Place all dressing ingredients in a blender or jar; blend or shake vigorously until smooth and bright green. Adjust seasoning to taste.
- 3
Assemble: In a large bowl, combine butter beans, cooled green and yellow beans, tomatoes, cucumber, and most of the fresh herbs.
- 4
Dress & toss: Pour over the herb dressing and toss gently until everything is evenly coated.
- 5
Finish: Gently fold in the avocado right before serving to keep it intact. Top with extra fresh herbs. Chill for 30 minutes if you have time to let the flavours blend.