Vietnamese Inspired bean salad

1 step

Updated at: Wed, 01 Apr 2026 14:15:22 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories887.9 kcal (44%)

Total Fat9.6 g (14%)

Carbs155.9 g (60%)

Sugars48.3 g (54%)

Protein42 g (84%)

Sodium3111.8 mg (156%)

Fiber46.5 g (166%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

¼ cuprice vinegar

2 Tbspcoconut aminos

1 Tbspmaple syrup

1 Tbspsriracha

½ tspcoriander

1 x 15 ozcan chickpeas

drained and rinsed

1 x 15 ozcannellini beans

can, drained and rinsed

2mini cucumbers

smashed and roughly chopped

1carrot

peeled and shredded

½ cupdaikon radish

shredded, be sure to peel the radish too

0.25red onion

thinly sliced

3green onions

green parts only, sliced

1jalapeño

seeds removed, optional for less heat, and sliced

½ cupcilantro

¼ cupmint

Instructions

Step 1

Directions: Make the dressing: In a small bowl, combine the rice vinegar, coconut aminos, maple syrup, sriracha, coriander (if using), grated garlic, salt, and black pepper. Whisk together and taste. Adjust seasoning as needed. Prep the salad: Drain and rinse the chickpeas and cannellini beans. Smash and roughly chop the cucumbers. Peel and shred the carrot and daikon radish. Thinly slice the red onion and green onion tops. Slice the jalapeño and Fresno pepper. Roughly chop the cilantro and mint. Add everything to a large bowl. Combine and marinate: Pour the dressing over the salad and toss well to combine. Cover and refrigerate for 30 minutes to 1 hour. The longer it sits, the better! Serve: Enjoy as a side with your meal or add additional protein to make it a complete dish!