What to Serve with Bean Salad for a Delicious Feast

Are you seeking inspiration on what to serve with bean salad?

If so, we’ve put together a few suggestions to take your meal to the next level.

Bean salad’s a delicious meal in its own right and you don’t actually have to serve it with anything.

But in this post, I’m going to share some ideas of foods which go beautifully with bean salad if you don’t want it all on its own.

Or maybe you have guests coming around for dinner, and a plain bean salad doesn’t cut it?

Whatever the reason, there are plenty of options when it comes to accompanying a yummy bean salad.

And if none of the below suggestions grabs you, try adding a load of asparagus to the plate as a special treat.

Table of Contents

11 Suggestions of What to Serve with Bean Salad

  1. Prepare a salad buffet: quinoa salad, mixed salad, grilled vegetable salad, Spanish roasted pepper salad and bean salad
  2. Create a scrumptious vegan bowl with bean salad as one of the ingredients – a complete meal in a bowl
  3. Make some cauliflower rice topped with cilantro pesto and serve it with the bean salad
  4. Hot and steamy leek & potato casserole bake with bean salad on the side
  5. Put a baking tray of oil-free roasted vegetables into the oven for the perfect accompaniment to bean salad
  6. Bean salad with hot chilli, red peppers and lettuce served in a homemade instant lentil flatbread
  7. Make a quick ‘n easy vegetable rice and top it off with bean salad
  8. Serve alongside a delicious vegan burger wrapped in a leaf of lettuce and topped with a slice of avocado
  9. Make some loaded sweet potato chips and use the bean salad as the loaded topping
  10. Serve bean salad with homemade falafels and the creamiest homemade hummus for a truly delicious lunch
  11. Make some easy smashed potatoes, either with or without oil in the cooking process and enjoy them as the perfect accompaniment to a bean salad.

#1 A Salad Buffet

Almost no description is needed – a salad buffet’s only limited by our imaginations. I remember when I was in Australia all the way back in 1987 how amazing the buffets were. They had (according to my imagination-stroke-memory) about 20 salads all with different flavours.

And I wondered back then why we hadn’t copied that in the UK. Nowadays of course, you can find some salad buffets but they’ll never live up to my memory!

Except when they’re homemade and then they’re amazing.

#2 Vegan Bowl with Bean Salad

Vegan bowls are so delicious, nutritious and versatile. I could live off these. They taste different every time and are just sooo satisfying.

They’re also beautiful to look at too!

Take a good deep bowl and place a layer of green leaves of your choice on the bottom. Lettuce, spinach, mixed leaves, rocket or lamb leaves all go well; it’s a matter of preference.

Next, choose some wholemeal rice, black rice, wild rice or quinoa to put in half the bowl.

Place the bean salad on the other side, taking up the other half of the bowl.

Top with chopped avocado, cherry tomatoes and sliced cucumber.

Add a few nuts, toasted pine kernels, pumpkin seeds or sesame seeds.

Sprinkle with ground flax and a large dollop of homemade hummus and cashew nut sauce.

Vegan bowl with bean salad, sweet potato, avocado, cherry tomatoes, cucumber, cashew sauce, cilantro sauce, rice and green leaves
Bean salad – yum in a vegan bowl

Absolutely delicious.

You can switch around the ingredients as you like. Think oven-roasted vegetables, air-fried sweet potato, yesterday’s leftovers etc.

#3 Cauliflower Rice topped with Cilantro Pesto

If you’ve never made cauliflower rice, you might be surprised how tasty it is.

The only hassle about making cauliflower rice is the actual blending part, which, if you have a large food processor will be easy-peasy.

But if you rely on a small-sized food processor, then you’ll need to do it in several batches.

Pulse the cauliflower a few times until it is the size you want. But be careful not to over-pulse it and turn it into a mush.

Next, cook the cauliflower rice in a dry frying pan, adding a dash of lemon juice or gluten-free kecap manis (Indonesian sweet soy sauce) when it’s almost ready.

It only takes a couple of minutes to soften up and be ready to eat or to make a salad with.

Mix in some chopped cherry tomatoes, chopped cucumber and any other salad ingredients of your choice and serve with some homemade cilantro sauce on the side or mixed through it, or sub with cashew nut sauce.

#4 Hot and Steamy Easy Leek & Cauliflower Bake

This leek & potato bake is so easy to make. All you have to do is chop the leeks and mushrooms, or any other veggies you want to include and sprinkle them with salt, nutritional yeast and a herb of your choice.

Mix well and pour on some plant milk. Then top with sliced potatoes and sprinkle each layer with salt and nutritional yeast.

Bake in the oven for 50 minutes and let sit for 10 minutes before serving.

#5 Oil-Free Roasted Vegetables

Take a large roasting tray, chop the vegetables and arrange them in the tray in a single layer. Sprinkle with salt and flip to cover evenly.

Red cabbage: chop into large rounds of at least 2 cm thickness and sprinkle with salt.

Zucchini: cut in half lengthwise, then cut across to make boats of about 5cm in length. Sprinkle with salt before placing them in the roasting tray.

Sweet potato: cut into squares of about 2 cm and add directly to the tray. There’s no need to salt sweet potato.

Other vegetables you might like to roast include carrots, eggplant (pre-salted and sweated and rinsed) and red peppers (but these shrink a lot and are sometimes better done in their own separate pan).

Check out how to roast vegetables without oil for more ideas on roasting vegetables without oil.

#6 Spicy Chilli, Red Pepper & lettuce in a Lentil Flatbread

Spice it up a bit by adding some chilli pepper and sweet pepper to the bean salad and serve with green leaves or crunchy lettuce in a lentil flatbread or a shop-bought, gluten-free vegan wrap.

Spread the wrap or flatbread with some homemade hummus for extra creaminess.

#7 Vegetable Rice

Spicy vegetable rice is simple to make and it goes well with an accompanying sauce like spicy peanut sauce.

But I do like to give it a protein boost, so I would serve it with tofu or a bean salad.

I used to make it more nasi-style with garlic, ginger, cumin and chilli but these days I also make it much more plain and it’s still a favourite.

To make the vegetable rice, cook an oil-free stir-fry or make some air-fried vegetables then toss together with the pre-cooked rice and a little gluten-free soy sauce.

#8 Vegan Burger

If you make the vegan burgers in advance there’s nothing quicker than to throw together a delicious plate of bean salad with a vegan burger wrapped in a crunchy leaf of lettuce.

Serve with homemade cashew sauce or a spicy chilly sauce and top with some ripe avocado slices.

#9 Loaded Sweet Potato Chips

OMG, who doesn’t love sweet potato chips?

What’s the only thing better than sweet potato chips?

Loaded sweet potato chips!!

And it doesn’t take much imagination to include bean salad as part of the loaded sweet potato recipe – or you could serve the salad on the side.

Either way, a scrumptious, easy wfpbno meal.

#10 Homemade Falafels

A perfect accompaniment to bean salad is some delicious homemade falafels and a side of hummus! Simple, tasty and nutritious.

#11 Easy Smashed Potatoes from the Air Fryer

These crunchy pieces of tasty potato can be made the classic way with a brushing of oil, or completely oil-free as part of a WFPBNO diet.

They are crunchy on the outside and soft on the inside and go perfectly with a bean salad.

How to Make a Delicious Bean Salad

There are loads of ways to make a bean salad – this is just an example.

You can let your imagination run wild and add whatever you like but here is a suggestion for a delicious bean salad.

Use black beans, borlotti beans, black-eyed beans, fava beans or a mix of 2 or 3. I like to cook my beans in the rice cooker because it makes them easier to cook.

You can cook them in much the same way as you cook chickpeas in a rice cooker.

For an oil-free dressing, I used mashed avocado with a light sprinkling of salt and pepper, a dash of balsamic vinegar and a dash of kecap manis sweet soy sauce.

Bean Salad Recipe

Recipe for a Delicious WFPBNO Bean Salad

Recipe by SorayaCourse: Main course, Lunch, SideCuisine: Vegan Gluten free, wfpbnoDifficulty: Easy


Prep time


Cooking time



The time is for making the salad using pre-cooked beans.
The cooking time for the beans will depend on the cooking method.

Ingredients for oil-free vegan bean salad

  • Cooked beans of choice or a variety of beans

  • Finely sliced spring onion (optional)

  • Cherry tomatoes, halved

  • Finely chopped cucumber

  • Sliced red pepper

  • Fresh basil leaves

  • 1 avocado, chopped and semi-mashed to blend into the salad

  • Salt and pepper

  • Dash of gluten-free kecap manis

  • Dash of balsamic vinegar


  • Combine the ingredients in a bowl
  • Stir through the mashed avocado
  • Sprinkle with salt and pepper

How to cook beans (and some other tips)


  • You can use Borlotti beans, Black eyed beans, Black beans, Kidney beans, Lima beans or a mix of more than one type.
  • Cook the beans in the rice cooker for an easier cooking method.

I hope you enjoy this recipe; please share it if you found it useful.

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