High Protein Vegan Bean Salad (Gluten free)
Easily make this vegan bean salad at home, high in protein and gluten free. A simple warm salad, but also great for your lunch box!
Servings 3
Equipment
- 1 strainer
- 1 knife
- 1 bowl
- 1 spoon
Ingredients
- 1 can cooked kidney beans
- 1 can cooked cannellini beans
- 8-10 cherry tomatoes
- 1 medium cucumber
- 1 small red onion
- ΒΌ cup raw or roasted almonds
- 2 tablespoons olive oil
- 1 dash salt (if desired)
- ground black pepper (to taste)
- 2-3 tablespoons mixed seeds (linen, pumpkin, sunflower)
- fresh basil leaves
Instructions
- drain the canned beans and thoroughly rinse them
- for a warm salad, warm them up a little in a pan or microwave (seasoned with a tablespoon of olive oil, if desired)
- cut the cucumber and tomatoes into bite-size pieces, ca. 1 inch
- cut the onion into small pieces
- chop the almonds, you can lightly toast them in a pan for a few minutes if you like
- in a small bowl, mix the olive oil with salt and pepper (you could add lemon juice or vinegar, if desired)
- add everything to a bowl and mix well
- if desired, add fresh basil leaves on top (you can either leave them whole or chop them)
Notes
