Every time I show you our bean salad on stories you guys ask for the recipe. So since it’s our most favorite meal at home (including the kids) I thought it deserved a permanent spot here 🙂 It’s plant-based and vegan, made with wholesome ingredients that are nutritious and delicious. This is sure to be a crowd-pleaser!
This salad requires minimal cooking (quinoa, couscous, wild rice) but you can choose to not use any and it’s delish without it too!
Bean Salad Base:
2 cans of beans (garbanzo and kidney beans work best but feel free to choose your favorites)
5-7 Celery Stalks thinly sliced
One small package of cherry tomatoes cut in half
Any other crunch veggies you like cut in small pieces ( we like radishes or cucumbers)
Hald a cup of green olives sliced
One whole small red onion chopped
1/4 cup of parsley or cilantro chopped up
1 to 1 1/2 cups of cooked quinoa, couscous or wild rice
Salt and Pepper to taste
1/2 cup Extra Virgin Olive Oil
1/4 cup of balsamic vinegar and a splash of Apple cider vinegar (you can use only one of them or any of the vinegar you like)
For a vegetarian option sprinkle with feta cheese. For extra good fats add a half or whole avocado on your plate (don’t mix it with the salad since they don’t hold really well).