cannellini bean salad

This healthy White Bean Salad recipe is as simple as mixing a handful of ingredients together, and letting the flavors meld in the fridge. It&#x27;s great picnic food!

White Bean Salad

tbsp extra virgin olive oil

tbsp lemon juice

lemon

garlic (pressed)

tsp kosher salt

tsp black pepper

cannellini beans (rinsed and drained)

parsley

red onion

rosemary

In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.

Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together. Enjoy!

This recipe for kidney bean salad is perfect for a quick lunch, a make ahead side dish or a plant based meal.  It&#39;s loaded with bold flavors, contrasting texture, vibrant colors.

Kidney Bean Salad Recipe

red kidney beans

cannellini beans

cucumbers (diced)

celery (diced)

radishes (diced)

scallions (thinly sliced)

flat leaf parsley (chopped)

walnuts

Tablespoons drippy tahini

olive oil

maple syrup

coarse sea salt

white pepper

PREPARE SALAD INGREDIENTS: Drain and thoroughly rinse beans. Dice cucumbers, celery and radishes. Thinly slice scallions.  Finely chop parsley and roughly chop walnuts.

MAKE THE DRESSING: In a small bowl, whisk together tahini, olive oil maple syrup, salt and pepper.  Zest and juice the lemon into the bowl and whisk again.  Dressing will continue to thicken as it sits.

Add all salad ingredients to a large bowl.

Pour 1/2 the dressing over the salad and mix well.  Taste. Add more dressing if salad is dry. Store unused dressing in tightly sealed container in the fridge for up to a week.

Salad will stay good in tightly sealed container in the fridge for up to a week.

https://www.youtube.com/watch?v=Imgk40Ppj8I

You’re going to love how easy it is to make a delicious and healthy bean salad. I’ll show you how to make it in under 15 minutes.  Find the full recipe here:  https://debraklein.com/kidney-bean-salad-recipe/

Red Kidney Bean Salad

This salad makes a very satisfying lunch thanks to the thickness of raw kale leaves and the fiber in beans. If you choose not to add beans, it can be served as a dinner side salad to accompany any dinner entree!

Kale and Cannellini Bean Salad with Oil-Free Miso-Ginger Dressing

kale,

cannellini beans,

avocado, diced

carrot, sliced

tomato,

red onion, sliced

Cilantro or parsley leaves,

ginger

Tbsp light miso paste

syrup

lime juice

water (optional)

Wash kale leaves, remove the thick central stem,...

Wash kale leaves, remove the thick central stem, tear the leaves with your hands, and place them in a salad bowl. You should have about 2 cups' worth of kale.

Add all of the vegetables to the bowl...

Add all of the vegetables to the bowl with kale. Add the dressing, toss well, and enjoy!

To make the dressing: In a separate small...

To make the dressing: In a separate small bowl, combine all of the dressing ingredients and whisk until well combined. You can add more/less of any ingredients to taste.

https://www.youtube.com/watch?v=BkuBS4s2tps

Learn how to make a delicious Kale and White Bean Salad with Oil-free Ginger-Miso Dressing - a healthy meal-sized salad full of plant-based goodness and flavor! Made with kale, cannellini beans, tomatoes, carrots, avocado, and purple onion, tossed in a vibrantly flavored homemade ginger-miso dressing.

➡️ Printable recipe for this salad: https://veganrunnereats.com/61/kale-and-cannellini-bean-salad/
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Easy Kale and White Bean Salad with Ginger-Miso Dressing (vegan!) | Episode 14

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