I am such a fan of this recipe! I love making a big bowl of this and storing in my fridge as a quick go-to meal!
Contrary to some other salads, when this one stew overnight in the fridge the flavour is actually intensified! Delicious! It is vegan-friendly but still super packed with loads of protein from the yummy beans, giving you the fuel to get through your day! Enjoy!
Bean Salad Recipe
Ingredients:
- 1 can of organic kidney beans
- 1 can of organic black beans
- 1 can of organic chickpeas
- 1 can of black olives, sliced
- 4 stalks of celery
- 4 large carrots, peeled
- 2 long green onions
- Cracked black pepper
- 1 cup organic extra-virgin olive oil
Steps:
- Rinse the beans, chickpeas, and olives in a strainer, set aside
- Wash and cut the celery, carrots, and onion into small pieces (save some onion to garnish)
- Mix all ingredients together, including black pepper and olive oil
- Garnish with some green onion pieces, if desired
- Serve chilled
Note: You can add other spices to the recipe, if desired, such as cayenne pepper or Italian seasoning