Bean Salad

chefs-mate chefs-mate 0 Comments
Servings: 9 Difficulty: Intermediate
Jump To Recipe Print Recipe
0 Add to Favorites
A colorful mix of beans and crisp vegetables tossed in a tangy rice vinegar dressing
Bean Salad recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This vibrant bean salad is a refreshing and hearty dish perfect for warm-weather gatherings. It combines the earthy richness of pinto, kidney, navy, and garbanzo beans with the crisp crunch of cucumber, radishes, celery, and green peppers. The dressing, made with EDEN Brown Rice Vinegar, olive oil, and barley malt, adds a bright, tangy kick that ties all the textures together. It’s a satisfying vegan main or side dish that holds up well in the fridge, making it ideal for meal prep, potlucks, or a quick lunch. The fresh parsley and green onions provide a final burst of herbal freshness.

Bean Salad recipe image
Print Recipe
0 Add to Favorites

Bean Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 9 Calories: 22.4

Description

This vibrant bean salad is a refreshing and hearty dish perfect for warm-weather gatherings. It combines the earthy richness of pinto, kidney, navy, and garbanzo beans with the crisp crunch of cucumber, radishes, celery, and green peppers. The dressing, made with EDEN Brown Rice Vinegar, olive oil, and barley malt, adds a bright, tangy kick that ties all the textures together. It&# 226;€™s a satisfying vegan main or side dish that holds up well in the fridge, making it ideal for meal prep, potlucks, or a quick lunch. The fresh parsley and green onions provide a final burst of herbal freshness.

Ingredients

Directions

  1. In a small bowl, whisk together the brown rice vinegar, olive oil, barley malt, and shoyu until well combined and emulsified.
  2. In a large mixing bowl, combine the drained pinto, kidney, navy, and garbanzo beans.
  3. Add the sliced cucumber, radishes, celery, green onions, green pepper, and chopped parsley to the bowl with the beans.
  4. Pour the prepared dressing over the bean and vegetable mixture.
  5. Gently toss everything together until evenly coated with the dressing.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 22.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 4.6g2%
Dietary Fiber 0.4g2%
Sugars 0.1g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, salad, vegan, mediterranean, vinegar, healthy, lunch, picnic, plant-based, cucumber, radish, celery, garbanzo, pinto, kidney, navy, dressing, refreshing, meal-prep, gluten-free
Recipe Card powered by WP Delicious

Leave a Comment