Vegan Bean Salad
As I’m not keeping well from past few weeks I thought I need to contribute a bit to myself in recovering and what best way to start shedding few kilos. Started my day with healthy Vegan Bean Salad . This is one of my favorite salad recipe and when I’m not using it as a salad I try making couple of variations to it and get some amazing snacks too…we’ll get into that later. For now let’s just focus on this Vegan salad recipe. For those who don’t know what vegan means let me tell you that vegan dishes are the ones in which no animal product or byproduct is used.
Vegan Bean Salad
ABBIE’S FOOD
Brings you an easy and quick way to consume fine quality red kidney beans. Abbie’s Red Kidney Beans are nutritious convenience product, and they spare the hassale of soaking dried beans to rehydrate them for cooking. These are pre-cooked, so only need to warmed for use. You can use this pre cooked beans in your curries, salads etc. 100% vegetarian product where you can stock its brine for later use in curries. Abbie’s is an USA based food company but has sellers in India as well. You can now easily get this canned red kidney beans on Amazon. Here’s the purchase link!
Vegan Bean Salad
Vegan Bean Salad
Healthy & Nutritious Vegan Bean Salad is quick and easy to make. You can also engage your kids in the kitchen, I’m sure they’ll love making this colorful recipe for lunch. Collect the ingredients on your kitchen counter, do the chopping part and let the kids do the rest.
The ingredients for this recipe can be easily found in your kitchen pantry. Collect some onions, cucumbers, bell peppers, corn kernels, mint, lemon juice, a can of Abbie’s Red Kidney Beans and you’re good to go. Chop the vegetables, collect them all in a bowl with corn and beans. Season with lemon juice, salt and pepper…combine them all and refrigerate for some time if you like your salad to be cold…or else serve immediately. Its healthy, filling and keeps you energized all day.
| Prep Time | 5 Minutes |
| Cook Time | 5 Minutes |
| Servings |
People
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- 1 Cup Abbie's Red Kidney Beans
- 1/2 Cup Boiled Corn Kernels
- 1/2 Cup Chopped Onion
- 1/2 Cup Chopped Cucumber
- 1/2 Cup Chopped Bell Pepper
- 1/2 Cup Chopped tomatoes
- 1-2 Chopped Green Chili
- 1 lemon Juiced
- 1 Tsp Chopped mint leaves
- 1/2 Tsp Freshly crushed black pepper
- salt To taste
Ingredients
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- In a large mixing bowl add all the above ingredients, mix well to combine.
- Refrigerate the bowl for 15 mins and serve immediately.
Vegan Bean Salad
Variations:
- You can add chopped lettuce to get that crunch.
- Reuse the left over by adding some yogurt.
- You can add baby corns and olives too.
