Hearty and Colourful Bean Salad | Oil-free Vegan
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Print Recipe Servings 3 Servings
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Ingredients
- 1 can red kidney beans drained and rinsed
- 1 can cannellini beans
- ½ cup quinoa
- 1 cup frozen green peas
- 1 cup frozen corn
- 1 cup pickled cornichons chopped
- 1 cup red radishes chopped
- ¼ cup red onion chopped
- 4 cups baby arugula
- ⅓ cup fresh basil finely chopped
- ⅓ cup fresh parsley finely chopped
Dressing
- ½ lemon squeezed
- 2-3 cloves garlic pressed
- 2 Tbsp ground flax seeds or 1/2 tsp flaxseed oil optional
- salt to taste
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Instructions
- Place quinoa, corn, and peas in a small pot, add water and bring to a boil, cover and simmer for 15 minutes. When they are ready, drain and cool for a while.
- Combine all ingredients in a large bowl.
- For the dressing, mix freshly squeezed lemon juice, garlic, flaxseed oil, and salt and stir until mixed.
- Pour dressing over the salad and enjoy.
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