A Vegan Summer Recipe For Your Thermos Lunch Box

You might think that salads are dull but not this one. This light and healthy three bean potato salad is full of flavour. It’s also packed with protein, fibre, and crunchy veggies that will keep you full throughout the day. This tasty salad is a perfect size for lunch or a light dinner. Alternatively, you can serve it with rice or couscous if you need the extra carbs. 

This vegan recipe is meat-free, dairy-free, egg-free, gluten-free, and so simple that anyone can make it. Why not give it a go?

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Vegan Three Bean Potato Salad

Prep Time: 10 mins. Cook Time: 30. Serves: 4.

Ingredients: ½ cup of Kidney Beans ½ cup of white Beans ½ cup of chickpeas 1 cup of bell pepper (mixed colours) ½ cup of corn  ½ cup of cherry tomatoes ¼ cup of spring onions ¼ cup of radish 3-4 cups of potato For the dressing: Oregano Paprika Salt Pepper Olive oil Lemon juice

Of course, you’re welcome to customise this vegan recipe. I like to use a combination of colourful beans, and I always have chickpeas stored in my freezer, but this recipe will work with any bean. You can also experiment with different types of potato and use whichever seasonal vegetables are available at your local grocery store.

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How to Make it

Prep your beans: for this recipe, you can opt to buy cooked beans in plastic-free packaging or cook your own. If cooking from dry you’ll need to soak the beans for 4 hours (or overnight) then cook in water for 1-2 hours depending which beans you’re using. Drain and set aside the beans you’ll be using for the salad. Any extra beans can be divided into reusable sandwich bags and stored in the freezer.

Prep your potatoes: scrub your potatoes until they’re clean and cut into even pieces. Line a baking tray with a silicone baking mat, or another zero-waste alternative to baking paper, and spread the potatoes evenly on it. Drizzle with olive oil, spice with oregano, paprika, and salt, and bake in a preheated oven for 20-30 minutes. Remember to check the potatoes and turn them halfway through cooking.

Cut the veggies: wash the veggies then slice the peppers, spring onions, and radish. Dice the tomatoes and rinse the corn. Combine all the veggies in a large bowle.

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Combine the ingredients: When the potatoes are cooked, add them to the bowl with the other veggies. Drizzle olive oil and lemon juice on top, add salt and pepper to taste and garnish with fresh mint, parsley, or basil leaves. I also like to add a pinch of sumac for a tangier flavour or chilli flakes for a little extra heat.

Store the Leftovers

The best thing about this simple vegan recipe is that it can keep for 3-5 days in the fridge. Make sure you store it in an airtight container or a stainless-steel food pot. You can even put this refreshing vegan meal inside your thermal food container and take it to work or on a summer hike. The FLASKE food pot will keep it fresh for up to 10 hours while your out and about.

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