Vegan Bean Salad
This Vegan Bean Salad Recipe is a bright and fresh side salad with beans that has no sugar added and is made with a light vinaigrette.
Ingredients
For the Bean Salad
- 2 14-ounce cans No-Salt-Added Chickpeas drained
- 2 14-ounce cans dark red kidney beans drained
- 2 cups green beans chopped
- 1 bell pepper
- 1 cup fresh parsley
- 4 green onions
For the Vinaigrette Dressing
- 3 tbsp olive oil
- 3 lemons juiced (about a 1/3 cup)
- 2 tbsp whole grain mustard
- 2 tbsp agave nectar
- 1 tsp Sea Salt
- 1 tsp Black Pepper
Instructions
For the Bean Salad
- Wash the fresh green beans and place them in a medium pot with 3/4 cups of water. Place a lid on the beans and steam them for about 4-6 minutes, until they are a bit softer but still have a bit of crunch to them. Once cooled, cut into bite sized pieces.
- In a large mixing bowl (use the largest you have) combine the green beans with the chickpeas and kidney beans, drained and rinsed. Chop the bell pepper into small bite sized pieces, and add. Finely chop the parsley and green onion and add to the bowl as well.
For the Dressing
- In a pint sized mason jar: juice the lemons, and combine with the rest of the dressing ingredients. Shake until the dressing is a smooth consistency and pour over the bean salad.
- Cover the salad and place in the fridge at least 1 hour, serve cold.
Nutrition
Calories: 151kcalCarbohydrates: 11gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 302mgPotassium: 180mgFiber: 2gSugar: 7gVitamin A: 1184IUVitamin C: 44mgCalcium: 33mgIron: 1mg
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