Name: Hearty and Colourful Bean Salad | Oil-free Vegan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 can red kidney beans (drained and rinsed); 1 can cannellini beans; 1/2 cup quinoa; 1 cup frozen green peas; 1 cup frozen corn; 1 cup pickled cornichons (chopped); 1 cup red radishes (chopped); 1/4 cup red onion (chopped); 4 cups baby arugula; 1/3 cup fresh basil (finely chopped); 1/3 cup fresh parsley (finely chopped); 1/2 lemon (squeezed); 2-3 cloves garlic (pressed); 2 Tbsp ground flax seeds (or 1/2 tsp flaxseed oil optional); salt to taste

Hearty and Colourful Bean Salad | Oil-free Vegan

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Venelina Dove M.D.

Print Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings 3 Servings

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

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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