Vegan Bean Salad is a great side dish adding fiber, protein, vitamins, and antioxidants to your evening meal. Or, if prepared in advance, take it to work for lunch.
Prepare beans the day before:
- 1/2 cup garbanzo beans
- 1/2 cup navy beans (black eyed beans)
Soak bean overnight – change water and continue to soak for a couple of hours. Rinse thoroughly – remove the beans skin from those that have loosened and are easy to take off.
Boil vigorously for 15″, then turn down to a soft boil for 45″ – 55″. (Boil garbanzo beans for an extra 20″ if you are making hummus.) Let beans cool – remove the rest of the bean skins that have loosened.
- 1/4 cup Green Onions
- 1/4 cup chopped celery
- 1/4 cup Bok choy
Chop all veggies – put in the amount of each that appeals to you. Add the cooked beans.
- 1/2 tsp crushed garlic
- 1/4 tsp paprika
- 1/4 tsp dill weed
- 1/4 tsp parsley
- 1 tbsp Balsamic Vinegar
- 2 tbsp Olive Oil
Mix the Balsamic Vinegar and Olive Oil together with all spices and herbs. Toss the salad in the dressing. Chill and serve.