red-kidney-bean-salad-hero.webp

PLATES: 6 SERVINGS

CAL: 209 CAL

DURATION: 15 MIN

TIPP: WASH ALL THE VEGGIES WELL

Ingredients

  • 2 cans (15 ounces each) kidney beans drained and rinsed (or 3.5 cups cooked kidney beans)

  • 1 English cucumber diced (about 1 ½ cups)

  • 4 radishes diced (about ¾ cup)

  • ¼ – ½ of a medium red onion diced (about ¾ cup)

  • ½ cup fresh parsley chopped

  • ¼ cup apple cider vinegar

  • 1 teaspoon pure maple syrup use 2 teaspoons if you like it sweeter

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon salt or to taste

  • ¼ teaspoon black pepper or to taste

Preparation steps

STEP 1

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. 

 

STEP 3

 

Whisk together the vinegar, pure maple syrup and oil in a small bowl.

 

STEP 3 

 

Pour the dressing over the salad ingredients and toss well to combine.

STEP 5

 

Eat immediately or cover and refrigerate. It only gets better as it sits!

Vegan Kidney Bean & Vegetable Salad