Yum..my favourite bean salad!
Its basically the little black dress of vegan recipes...
It keeps well in the fridge and you can use it many different ways - dressed up over a bed of arugula or casually put in a wrap with some hummus and paprika. It works for lunch or dinner...
This bean salad has it all - healthy rainbow colours full of antioxidants and vitamins, lots of plant based protein, iron and fibre to keep you full and energized and its super simple to make.
My family and friends know this is my "go-to" dish to bring to dinners or parties...
First of all, it is delicious, second, it is easy to make and transport and third, it is super healthy and keeps me full if there aren't a lot of other plant based options available.
The red pepper is full of vitamin C and the parsley is full of vitamin K (a powerful antioxidant) and is very cleansing for your liver. Both the beans and the hemp seeds are amazing plant based proteins...Read more about the Plant Based Foods You Should Be Eating.
Give it a try - I know you will love it!
Try to choose cans of beans that are labelled "BPA free" if possible. I know a few organic brands are, including Eden Foods. BPA's are a hormone disrupter and are often found in the lining of canned foods.
Feel free to choose any combination of beans you like - change it up with navy beans, aduki beans or even fresh green beans - I usually included these in the summer months.
I sometimes add additional veggies if I have them in the fridge - broccoli, carrots and purple cabbage all work well. The possibilities are endless!
In a large serving bowl add the beans, red pepper, onion, hemp seeds and parsley.
In a separate mixing bowl whisk together the olive oil, apple cider vinegar, dijon mustard, garlic powder and salt and pepper until well combined.
Pour the dressing over the beans and veggies and stir gently to mix in. Serve immediately or cover and refrigerate until its time to serve.