Mixed Bean and Vegetable Salad

• Vegan
• Gluten free

• Produce

  • 1 (15-ounce can Cannellini beans or navy beans
  • 5 stalks Celery
  • 1 (15-ounce can Kidney beans, dark red
  • 1 (15-ounce can Kidney beans or garbanzo beans, light
  • 1 Lemon, Juice of
  • 1 Orange, red
  • 1/2 cup Parsley, fresh
  • 1 Red onion

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher or sea salt
  • 1/2 tsp Paprika, smoked or regular

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

Found on skinnyms.com

Description

Ingredients

• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 (15-ounce) can light kidney beans OR garbanzo beans, rinsed and drained
• 1 (15-ounce) can cannellini beans OR navy beans, rinsed and drained
• 5 stalks celery, sliced, tough stalks and leaves discarded
• 1 red onion, diced small
• 1 red, orange, or yellow bell pepper, stemmed, seeded and chopped
• 1/2 cup chopped fresh parsley
• 2 tablespoons extra-virgin olive oil
• Juice of one lemon
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika (smoked or regular)

Directions

• Whisk dressing.
• Toss beans, onions, peppers, and parsley with dressing in a large salad bowl until evenly coated and mixed.
• If a colder salad is preferred, chill one hour before serving. Salad will keep for up to 3 days in the fridge.
• Enjoy!