K’s Veggie Bean Salad

Beans are a great source of plant-based protein and fiber, making this salad not only delicious but also nutritious!

This is vegan, gluten free and quick meals recipe. Dish can be prepared in 15 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 11.

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Easy

K’s Veggie Bean Salad

Cooking Method: Mixing Cuisine: International Courses: Lunch, Salad, Side Dish Recipe Keys: Gluten Free Quick Meals Vegan

Difficulty: Beginner Prep Time 15 min Total Time 15 mins

Servings: 4 Calories: 720

Best Season: Summer

Ingredients

Servings

• 400 gram Canned Black Beans
• 400 gram Canned Kidney Beans
• 200 gram Canned Corn
• 250 gram Cherry Tomatoes
• 150 gram Cucumber
• 100 gram Red Onion
• 30 gram Fresh Parsley
• 4 teaspoon Olive Oil
• 2 teaspoon Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse and drain the canned black beans, kidney beans, and corn.
2. Chop the cherry tomatoes, cucumber, red onion, and fresh parsley.
3. In a large bowl, combine the beans, corn, tomatoes, cucumber, red onion, and parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
5. Pour the dressing over the salad and toss to combine.
6. Let the salad marinate for at least 10 minutes before serving.
7. Serve chilled and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 28g10%

Sugars 5g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.