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Plant Based Bean Salad

Plant-Based Bean Salad

Caroline
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Servings 4
Calories

Equipment

  • Mixing bowl
  • Wooden spoon

Ingredients
  

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons tomato ketchup
  • 3 teaspoons maple syrup
  • 3 garlic cloves crushed then finely chopped
  • 1 red onion finely chopped
  • 425 g can red kidney beans drained and rinsed
  • 425 g can cannellini beans drained and rinsed
  • 4 tablespoons fresh flat lead parsley finely chopped

Instructions
 

  • Put the balsamic vinegar, tomato ketchup,maple syrup, garlic and 2 tablespoons of water into a bowl and stir.
  • Add the onion and beans and stir into the dressing until all the beans all coated. Add a little Maldon sea salt and black pepper to taste and chill.
  • Just before serving add the fresh parsley.