A Healthy, Tangy Bean Salad Is The Perfect Vegan Easter Side Dish. Alive With Color And Flavor, You May Want To Make Extra So You Have Some Left Over For The Next Day.

A healthy, tangy bean salad is the perfect vegan Easter side dish. Alive with color and flavor, you may want to make extra so you have some left over for the next day.
A healthy, tangy bean salad is the perfect vegan Easter side dish. Alive with color and flavor, you may want to make extra so you have some left over for the next day.

Four Bean Easter Salad

Serves 8

Ingredients:

  • 1/2 pound fresh green beans, ends trimmed, cut into 2-inch pieces

  • 1 (15-ounce) can kidney beans, rinsed, drained

  • 1 (15-ounce) can chickpeas or garbanzo beans, rinsed, drained

  • 1)15-ounce) can black beans, rinsed, drained

  • 1/2 small red onion, thinly sliced

  • 1 tablespoon red wine vinegar

  • 2 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper to taste

  • 2 tablespoons finely chopped fresh parsley


Directions:

  1. Lightly steam green beans until tender. Dunk in an iced water bath to halt cooking. Drain and pat dry.

  2. In a large bowl, combine all ingredients, tossing to coat. Serve immediately or refrigerate up to overnight.


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