Vegan Bean Salad...Vegan/Vegetarian Recipes

canned kidney beans

🥗Healthier: cooked dried kidney beans

💰Cheaper: canned pinto beans

Dried beans are less expensive and can be prepared to taste.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats while being versatile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note and is often more affordable.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a different flavor profile and is often cheaper.

Rinse and drain the canned beans in a colander.

Chop the red onion and bell pepper into small pieces.

Finely chop the fresh parsley and set aside.

In a large mixing bowl, combine the drained beans, onion, bell pepper, and parsley.

In a separate bowl, whisk together olive oil, red wine vinegar, minced garlic, cumin, salt, and black pepper.

Pour the dressing over the bean mixture and gently toss to combine.

Let the salad sit for at least 15 minutes to allow flavors to meld.

Taste and adjust seasoning if necessary before serving.

Cooking Techniques

Spice Level: