One of the best bean recipes is this hearty veggie burger! With a combination of smashed kidney beans, vibrantly pink beetroot, earthy mushrooms and savory spices, this meatless meal is a true crowd-pleaser.
You’ll never guess where the beans are in this healthy lasagna: the cheesy sauce! It consists of a handful of simple ingredients and is made in a blender. Just pour it over any casserole dish before baking!
Add a handful of beans to your pasta salad to make it extra hearty! This Mediterranean-style recipe also features cooked quinoa, briny artichokes, cherry tomatoes, cucumber, olives and garlic yogurt sauce.
One of the tastiest ways to eat more beans is to bake black bean brownies! This recipe makes for really indulgent chocolatey treats but consists of healthy ingredients like beans, dates, almond butter, almond flour, hazelnuts and cocoa powder.
Welcome a new type of bean to the family: fava beans! They are larger than other varieties and make for a versatile and healthy snack when coated in different spices and then baked until golden and crispy.
Another sneaky bean recipe for you! These easy bliss balls are secretly high in protein thanks to cooked white beans, homemade protein blend and peanut butter. Cover them in your favorite coatings and enjoy!
Loaded with textures and flavors, these homemade falafel tacos have serious potential to become one of your go-to meals! The little balls are made from cooked chickpeas and taste amazing when served with cashew sour cream, crunchy veggies and creamy avocado.
Beef up your collard wraps by using protein-packed chickpeas for the filling! Combined with cooked millet, crunchy veggies and roasted eggplant, this recipe makes for one colorful and flavorful lunch idea.
Eat more healthy legumes with these creative sweet and savory bean recipes! Simple ideas that work for families, beginner cooks and those on a budget. The following quick and easy bean salad is great for picnics, hot summer days and everything in between.
3 Bean Salad
1 15-oz can kidney beans (400 g), drained
1 15-oz can chickpeas (400 g), drained
1 15-oz can cannellini beans (400 g), drained
½ onion, finely chopped
1 cup fresh herbs or leafy greens, finely chopped (25 g)
3 tablespoons olive oil
2 tablespoons maple syrup
3 tablespoons vinegar
1 teaspoon salt
Black pepper to taste
Whisk all ingredients for the dressing in a large bowl. Adjust to taste preferences.
Add the drained and rinsed beans, onion and greens to the dressing.
Mix well to combine, then cover with a lid and allow to chill for a few hours before serving to let the beans soak up the flavors!
Feel free to add dry herbs to this salad.
Other add-ins include chopped cucumber, bell pepper, tomato or corn kernels.
Find 30+ more easy bean recipes in the article above!
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.