Packed with plant-based protein, our Quick Vegan Bean Salad with Tangy Balsamic Dressing is an excellent choice. This refreshing salad can be prepared in under 10 minutes and features the goodness of beans. Let’s dive into this easy-to-follow recipe for two.
Ingredients (for 2 servings):
For the Salad:
1 can (400g) mixed beans (e.g., kidney beans, black beans, and cannellini beans), drained and rinsed
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 red onion, finely chopped
Fresh parsley leaves, for garnish
For the Tangy Balsamic Dressing:
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
Salt and pepper to taste
Instructions:
1. Assemble the Salad:
In a large mixing bowl, combine the drained and rinsed mixed beans, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
2. Prepare the Tangy Balsamic Dressing:
In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, minced garlic, salt, and pepper until well combined.
3. Drizzle with Tangy Balsamic Dressing:
Drizzle the Tangy Balsamic Dressing over the salad ingredients.
4. Toss and Coat:
Gently toss the salad to evenly coat all the ingredients with the dressing.
5. Serve and Garnish:
Divide the Quick Vegan Bean Salad between two plates.
Garnish with fresh parsley leaves for a burst of freshness.
6. Enjoy Your Speedy Vegan Bean Salad!
This Quick Vegan Bean Salad with Tangy Balsamic Dressing is a speedy, satisfying, and balanced lunch option that’s rich in plant-based protein from the beans. With a zesty balsamic dressing, it’s a refreshing and delicious midday meal that you can whip up in no time. Enjoy your balanced and nutritious creation!