Triple Bean Salad. Vegan. GF.


Happy World Vegan Day! I figured I better post a recipe today in honor of the day. Beans are such an integral part of a plant-based diet that this recipe, easy and beautiful as it is was perfect to share. This is one of those recipes to make on the weekend and have all week for quick lunches or side dishes for dinner. Even perfect for a savory breakfast alongside some scrambled tofu “eggs”.

Today I was reflecting on so many aspects of a vegan lifestyle. I’ve never taken the aggressive approach with friends of my blog/social channels. I firmly believe that each person’s journey must be respected. Personally, over the past year I’ve adopted a firmer stance of a vegan lifestyle not purchasing any items derived from animals. I’ve been selling all of my high-end, designer purses, shoes and accessories. I haven’t purchased any leather goods, including shoes etc. I make conscious decisions more so than ever. It’s a migration and not something that happens overnight. I’ve been very happy with the ever-expanding faux, vegan leather products carried at my favorite stores and love the MUCH lower costs associated with them!

With that being said… I just finished up cooking for my clients for the week. I’m looking forward to our trip this weekend (late anniversary jaunt) and will be sharing all of the fun with you on my social channels. So let’s get rolling on this super easy recipe… and how perfect will this be on your taco bar tonight?


1 bell pepper, diced
1 can of low sodium black beans, drained and rinsed
1 can of Cannellini beans, drained and rinsed
1 can of red kidney beans, drained and rinsed
4 spring onions, trimmed and sliced
Optional: 1 jalapeno, diced
1/3 cup of balsamic vinegar
2 tablespoons of fresh lime juice
1 teaspoon of chili powder
1/2 teaspoon of smoked paprika
Pinch of salt


Place all of your ingredients into a bowl and stir well to coat.  Chill in a covered dish or tupperware for at least 2 hours or more to let the flavors develop.  Serve chilled or at room temperature.

November started on a super chilly note… great run but oh so reminiscent of winter coming.  Broke out the heavy mittens and long pants…

Finished October out with 122.4 miles.  It was a lot better than Sept (57.72) and August (7).  Ramping up this recovery.

Sunday: 13.1 outdoor miles
Monday: Metabolic testing – rest day
Tuesday: 8 outdoor miles/upper body lifting at home


— Knead to Cook

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  1. Hi Robin, I must try this recipe. Looks yummy. My family is a big fan of all your yummy muffins. Thanks for your daily motivation and sharing your story with us on Instagram,

  2. This is probably a silly question, but I’m trying to shift more meals to plant based. How many servings is this and what would be a lunch sized serving? I’d like to make sure I’m eating enough, but not too much!

    1. Michelle that is NOT a silly question at all! I normally do 1/2 cup if pairing with other veggies or a salad or 1 cup if I’m making this my only protein per meal. So last night I did a huge taco salad with a vegan “beef” crumble (1 cup) and I added this salad to it and used 1/2 cup. About 110 calories per half cup for reference. This made enough for me all week long but I didn’t measure exactly. I would say 8 servings or more if smaller. I hope that helps. oxo

  3. Looks like another GREAT vegan recipe!!! You’re so right about the journey to veganism being a migration. I never in a million years thought I’d be considering the transition, but after buying the Thug Kitchen books and finding your IG account/blog at about the same time, I started thinking, WOW! THIS is how vegans eat?!? Even my husband is impressed. 🙂
    Thanks for sharing!!!

  4. That looks so good! My husband and son don’t like beans, but I love them- I will have to try this just for myself! I love following your IG- I’m not vegetarian, but I love veggies, and you have given me great meal ideas! Thank you!

  5. Wow does this look yumm!! You have the best recipes!! Thanks for all you do! Follow me on Instagram @runningtheworld ! Thank you!