Ceviche Bean Salad Recipe – Perfect for Meatless Monday in Summer

This vegan ceviche bean salad has all of the fragrant flavors of a Mexican summer night.  Fresh lime juice, chopped coriander, red onion, cucumber and more come together to make this simple salad the perfect accompaniment to a Mexican Meatless Monday or any Mexican dish.

 

I’m usually lazy and use lime juice from concentrate- but for recipes like these, it’s completely worth it to use fresh lime juice. It makes a huge difference.  I have one of those little hand-held things that you squeeze together to juice the lime. It’s simple and you’ll love the fresh taste.

This recipe was slightly modified from the original recipe in The China Study Cookbook.

Vegan Ceviche Bean Salad Recipe

This vegan ceviche bean salad recipe brings together the fresh flavors of cilantro, lime juice, red onion, cucumber and more.

  • 1 15 oz can small white bean (Any bean would work)
  • 1 small red onion (if using a larger red onion, only use about 3/4 of it, or to taste)
  • 1 medium cucumber, peeled and diced
  • 2 medium tomatoes
  • 1/4 cup chopped fresh cilantro (or more to taste)
  • 1 avocado (If you don't have a ripe avocado- omit avocado and instead top salad with a tablespoon of store bought guacamole)
  • 2 limes- juiced
  • Pinch pink sea salt and pepper
  1. Combine onion, cucumber, tomato and cilantro in a medium sized bowl.

    Mix in beans, avocado and lime juice.

    Add salt and pepper to taste..

    Ready to serve!