Vegan Kidney Bean & Vegetable Salad

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

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!