
PLATES: 6 SERVINGS
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CAL: 209 CAL
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DURATION: 15 MIN
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TIPP: WASH ALL THE VEGGIES WELL
Ingredients
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2 cans (15 ounces each) kidney beans drained and rinsed (or 3.5 cups cooked kidney beans)
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1 English cucumber diced (about 1 ½ cups)
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4 radishes diced (about ¾ cup)
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¼ – ½ of a medium red onion diced (about ¾ cup)
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½ cup fresh parsley chopped
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¼ cup apple cider vinegar
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1 teaspoon pure maple syrup use 2 teaspoons if you like it sweeter
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3 tablespoons extra virgin olive oil
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1 teaspoon salt or to taste
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¼ teaspoon black pepper or to taste
Preparation steps
STEP 1
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Dice the cucumber, radishes, red onion
STEP 2
Add kidney beans, diced cucumber, diced radishes, diced red onion, parsley leafs, salt and pepper to a medium mixing bowl.
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STEP 3
Whisk together the vinegar, pure maple syrup and oil in a small bowl.
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STEP 3
Pour the dressing over the salad ingredients and toss well to combine.
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STEP 5
Eat immediately or cover and refrigerate. It only gets better as it sits!
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