Vegan Three-Bean Salad with Lemon, Mint and Parsley

Name: Vegan Three-Bean Salad with Lemon, Mint and Parsley
Ingredients: 1 red onion, finely diced; 2 garlic cloves, finely chopped or minced; 2 lemons, juiced; 3 tablespoons extra-virgin olive oil; 1x 14 oz (400 g) tin chickpeas, drained and rinsed; 1x 14 oz (400 g) tin kidney beans, drained and rinsed; 1x 14 oz (400 g) tin black beans, drained and rinsed; ½ large cucumber, diced; 1 red pepper, deseeded and diced; Small handful fresh parsley, chopped ((leaves and stems)); Small handful fresh mint, chopped ((remove the leaves first and discard the stems)); Salt; pepper

thepeskyvegan.com

Ready in under ten minutes, this vegan bean salad is an easy summer side dish that's dairy-free, gluten-free, sugar-free, and high-protein.

View full recipe on thepeskyvegan.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.

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Ingredients

1 red onion, finely diced
2 garlic cloves, finely chopped or minced
2 lemons, juiced
3 tablespoons extra-virgin olive oil
1x 14 oz (400 g) tin chickpeas, drained and rinsed
1x 14 oz (400 g) tin kidney beans, drained and rinsed
1x 14 oz (400 g) tin black beans, drained and rinsed
½ large cucumber, diced
1 red pepper, deseeded and diced
Small handful fresh parsley, chopped ((leaves and stems))
Small handful fresh mint, chopped ((remove the leaves first and discard the stems))
Salt
pepper