Asian Three Bean Salad (Oil-Free Recipe)

5 from 1 vote

Asian three-bean salad is a 20-minute healthy, vegan recipe with fresh oranges, oil-free dressing, and a sprinkle of sesame seeds.

Prep Time15

Cook Time5

Total Time20

Course: Salad, Side Dish

Cuisine: Asian

Diet: Vegan

Servings: servings

Calories: 291kcal

Toast the sesame seeds in a small frying pan or skillet over medium heat. Stir the seeds for 1-2 minutes until they start to brown. Remove them from the hot pan and place them in a small bowl.
Cut the bottom and top from 3 oranges. Use a sharp knife to cut away the rest of the peeling. Use the knife to separate each orange segment from the membrane and cut the segments into bite-sized pieces. Add them to a large bowl.
Drain and rinse the beans in cold water. Add them to the bowl along with the chopped green onions.
Juice the remaining orange and the lemon. Add the juices to a small bowl or glass jar along with the soy sauce, turmeric, and black pepper. Shake or whisk the dressing, then add it to the salad mixture.
Add half of the sesame seeds and mix the salad. Garnish with the remaining sesame seeds.

Store three bean salad in an airtight container in the refrigerator for 3-4 days. The sesame seeds will get slightly softer over time, but time will allow the flavors to combine (a bonus). Be sure to mix it up before serving leftovers.
You need 4 ½ cups of cooked beans for this recipe.
Use a large can of mandarin oranges packed in juice as a substitute for the orange segments. Use a little of the juice, plus ½ a cup of orange juice for the dressing.
To make this recipe gluten-free, use Tamari or coconut amino acids in place of soy sauce.