Mixed Bean Salad
A cold salad of several types of beans with cabbage, greens, corn, and a spiced lemon dressing.
A cold salad of mixed beans with cabbage, greens, corn, and a bright lemony-spiced dressing.
This is a filling plant-based salad with plenty of texture. The beans make it substantial enough to serve as a light meal.
Ingredients
- 1 cup or 200 g White beans
- 1 cup Red kidney beans
- 1 cup Red cabbage
- 3 colors of bell pepper Green bell pepper
- half a cup Black beans
- 1 bunch Arugula
- half a cup, coarsely chopped Parsley
- half a cup, cooked Corn
- half a cup, sliced Onion
- half a spoon Red pepper
- half a tablespoon Cumin
- half a spoon Black pepper
- 1 tablespoon Salt
- 2 cloves Garlic
- 6 tablespoons Lemon juice
- 4 tablespoons Apple cider vinegar
- 3 spoons Liquid hot pepper sauce
- quarter cup Olive oil
- dried red bell pepper Red bell pepper
- red is possible Red onion
Instructions
- In a large bowl, rinse the white beans, red kidney beans, and black beans if they are canned, then drain them well.
- In a small bowl, crush the garlic with the lemon juice and apple cider vinegar.
- In a small bowl, add the salt, paprika, cumin, black pepper, and liquid hot sauce to the lemon, vinegar, and garlic mixture.
- In a small bowl, add the olive oil to the dressing mixture and stir well until combined.
- In a large salad bowl, place the beans, red cabbage, green bell pepper, mixed-color bell peppers, corn, onion, arugula, and parsley.
- In a large salad bowl, pour the dressing over the ingredients.
- In a large salad bowl, gently toss the ingredients so the beans do not break apart.
- On a serving platter, transfer the salad and serve cold.