Published: · Modified: by Denise Perrault · 4 Comments
Jump to Recipe Print Recipe
Asian three-bean salad is a healthy, vegan recipe with fresh oranges, a simple oil-free dressing, a toss of green onions, and a sprinkle of sesame seeds. Using canned beans for this bean salad recipe takes about 20 minutes from prep to table.
A lemony orange dressing, orange segments, and sesame seeds give this bean salad recipe a subtle, sweet Asian flavor. Beans provide nutritious satisfaction. And this easy recipe makes the perfect salad for a quick lunch or last-minute potluck side dish.
Table of Contents
- Why You'll Love This Recipe
- Ingredients, Notes, and Substitutions
- Recipe Variations
- Step-by-Step Instructions
- Denise's Pro Tips
- Serving Suggestions
- Frequently Asked Questions
- More Vegan Salads with Beans
- 👩🏻🍳 Recipe
Why You'll Love This Recipe
- This is aneasy salad to assemble and suitable for any time of year.
- Simple ingredients with plenty of modifications.
- A healthy, high-fiber, protein-packed salad with no added oil.
- Use any types of beans you like (or have on hand). Use different varieties of beans beyond three.
Ingredients, Notes, and Substitutions
Cannellini beans. There are four types of white beans, of which cannellini are one. I like them because they are larger than navy beans or Great Northern beans. Baby lima beans, the fourth, are the largest. Any of the three work as a substitute.
Red kidney beans. Sweet, solid, and sustaining. White kidney beans are just as tasty.
Black beans. Given the Asian theme, adzuki beans are another option.
Oranges. I used 4 medium oranges. 1 for the dressing and 3 for peeling and dicing. Mandarin oranges, packed in juice, are a great option I've used, too. And I've even used a tablespoon of juice from the can for the dressing.
Lemon juice. Sharp citrus juice gives the dressing a zesty flavor. You can also use lime juice or add a different acid, like apple cider vinegar, rice vinegar, white vinegar, or even a drop of red wine vinegar.
Green onions. Also known as scallions. Chopped red onions are the best substitute.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Recipe Variations
- The color variation of 3 kinds of beans allows for different textures and flavors. But if you have an absolute favorite, can't imagine a salad without chickpeas (garbanzo beans), or what you thought were kidney beans are actually pinto beans, move on and make this salad.
- Fresh green beans or yellow wax beans are other options for this salad. You'll need to lightly steam them and let them cool to room temperature before adding them to the salad.
- Other veggie additions include chopped bell peppers, grated carrots, or sugar snap peas.
- Fresh herbs, like chives, parsley, or a little chopped fresh cilantro, make nice garnishes if you happen to have them.
Step-by-Step Instructions
Step 1: Toast the sesame seeds in a small skillet over medium heat. Put them in a separate small bowl.
Step 2: Use a sharp knife to cut away the peels and segments of 3 oranges. Add them to a large bowl.
Step 3: Add drained beans and sliced green onions to the bowl.
Step 4: Juice the remaining orange and lemon. Add the juices to a jar or small bowl with soy sauce, turmeric, and black pepper. Mix the dressing. Pour it over the salad ingredients and mix in half the sesame seeds (use the rest for garnish).
Denise's Pro Tips
When you prep the oranges, I find it easiest to cut off the ends first, then stand the orange on the end to peel away the skin. Hold the orange in one hand or balance it on your cutting board and remove the segments from the membrane. Then, cut the segments in half or thirds.
Serving Suggestions
As a side dish, this delicious salad has so much goodness that you only need a simple main course like baked Huli Huli tofu. Mediterranean sweet potato burgers, Tempeh burgers, or tofu burgers are a few of my favorite veggie burgers that go well with this delicious salad.
Frequently Asked Questions
How long does 3-bean salad last?
Store three bean salad in an airtight container in the refrigerator for 3-4 days. The sesame seeds will get slightly softer over time, but time will allow the flavors to combine (a bonus). Be sure to mix it up before serving leftovers.
Can you freeze this salad?
It isn’t advisable to freeze the salad in its entirety. If you want to make half a batch, the beans can be frozen together for up to 3 months. Thaw them before mixing them in your next 3-bean salad.
Should you rinse canned beans first?
When making bean salads, always drain and rinse them in cold water. This keeps them crisp and removes the aquafaba (bean juice), making them a little slimy.
Can you use dried beans for this salad?
If you cook dried beans, this is a great recipe for using leftovers that you may have frozen or that have been kept for less than 4 days in the refrigerator. Use 1 ½ cups of each type of bean, cooked (4 ½ cups total).
More Vegan Salads with Beans
Do you have a question or recipe request or need a cooking tip? Leave a comment below or contact Denise. I’m here to help! If you want more healthy vegan recipes, please subscribe to my newsletter or follow me on Facebook or Pinterest for the latest updates.
If you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating. It’s much appreciated!
👩🏻🍳 Recipe
Asian Three Bean Salad (Oil-Free Recipe)
Asian three-bean salad is a 20-minute healthy, vegan recipe with fresh oranges, oil-free dressing, and a sprinkle of sesame seeds.
Author: Denise Perrault
Rate this Recipe:
5 from 1 vote
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
Course Salad, Side Dish
Cuisine Asian
Diet Vegan
Servings 6 servings
Calories 291 kcal
Ingredients
- ½ cup sesame seeds
- 1½ cups cannellini beans - 1 can, rinsed and drained
- 1½ cups black beans - 1 can, rinsed and drained
- 1½ cups kidney beans - 1 can, rinsed and drained
- 4 medium oranges
- 1 medium lemon - juiced (or 3 Tbsp. lemon juice)
- 3-4 medium green onions - thinly sliced
- 1 teaspoon soy sauce
- ½ teaspoon ground turmeric
- ½ teaspoon ground black pepper
Instructions
Toast the sesame seeds in a small frying pan or skillet over medium heat. Stir the seeds for 1-2 minutes until they start to brown. Remove them from the hot pan and place them in a small bowl.
Cut the bottom and top from 3 oranges. Use a sharp knife to cut away the rest of the peeling. Use the knife to separate each orange segment from the membrane and cut the segments into bite-sized pieces. Add them to a large bowl.
Drain and rinse the beans in cold water. Add them to the bowl along with the chopped green onions.
Juice the remaining orange and the lemon. Add the juices to a small bowl or glass jar along with the soy sauce, turmeric, and black pepper. Shake or whisk the dressing, then add it to the salad mixture.
Add half of the sesame seeds and mix the salad. Garnish with the remaining sesame seeds.
Notes
- Store three bean salad in an airtight container in the refrigerator for 3-4 days. The sesame seeds will get slightly softer over time, but time will allow the flavors to combine (a bonus). Be sure to mix it up before serving leftovers.
- You need 4 ½ cups of cooked beans for this recipe.
- Use a large can of mandarin oranges packed in juice as a substitute for the orange segments. Use a little of the juice, plus ½ a cup of orange juice for the dressing.
To make this recipe gluten-free, use Tamari or coconut amino acids in place of soy sauce.
Nutrition
Calories: 291kcal (15%)Carbohydrates: 48g (16%)Protein: 15g (30%)Fat: 7g (11%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 410mg (18%)Potassium: 615mg (18%)Fiber: 15g (63%)Sugar: 10g (11%)Vitamin A: 280IU (6%)Vitamin C: 58mg (70%)Calcium: 245mg (25%)Iron: 6mg (33%)
Nutritional information is an estimation only.
Tried this recipe?Rate it & leave a comment below
