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Prepare the Beans:
In a large bowl, combine the drained and rinsed black beans, kidney beans, and chickpeas.
Add Vegetables:
To the beans, add the corn kernels, diced bell peppers, diced cucumber, red onion, and chopped cilantro or parsley.
Whisk the Dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, maple syrup or agave nectar, salt, and pepper. Mix until well combined.
Combine and Toss:
Pour the dressing over the bean and vegetable mixture.
Gently toss everything together until the beans and vegetables are well coated with the dressing.
Chill and Marinate:
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve and Enjoy:
Give the salad a final toss before serving.
Serve the Vegan Bean Salad as a side dish or enjoy it as a light and satisfying main course.
Nutrition Facts (per serving, based on 4 servings):
Calories: ~300
Total Fat: ~13g
Saturated Fat: ~2g
Carbohydrates: ~39g
Fiber: ~10g
Sugars: ~7g
Protein: ~10g
Sodium: ~400mg
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