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Elevate your plant-based dining experience with this refreshing and wholesome Vegan Bean Salad Recipe. Bursting with flavors and textures, this salad showcases a colorful medley of beans, fresh vegetables, and zesty dressing. Packed with protein and fiber, this dish is not only nourishing but also a delightful addition to your summer gatherings, picnics, or as a satisfying lunch option.
Vegan Bean Salad Recipe: Servings: 4-6
Ingredients:
For the Salad:
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) chickpeas (garbanzo beans), drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup diced bell peppers (assorted colors)
1 cup diced cucumber
1/2 cup diced red onion
1/4 cup chopped fresh cilantro or parsley
For the Dressing:
1/4 cup olive oil
3 tablespoons red wine vinegar or apple cider vinegar
1 tablespoon Dijon mustard
1-2 cloves garlic, minced
1 teaspoon maple syrup or agave nectar
Salt and pepper to taste
Instructions:
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