Vegan Cannellini Bean Salad

This is not necessarily a traditional recipe with directions. I am just going to give it to you like I make it. That means not many measurements, use what I find that works best, and taste every step of the way!!

Cannellini beans are full of vitamins and minerals such as vitamins K and E and Folate and other good for you nutrients like protein, potassium and fiber. click on the picture above to see full nutritional information.

I used white cannellini beans this time, but this works with any white bean.

Ingredients

2 cups cooked cannellini beans (canned beans work well too; remember to rinse them well, especially if they had added salt; if there was no added salt, save that aquafaba for later!!)

4-6 green onion stalks (depending on size)

2 celery stalks, diced

1 large clove of garlic, grated

1 handful parsley

1 handful cilantro

5-10 sprigs of fresh oregano

(really you can use any herb combination you like)

Juice from 1 lemon

Juice from 1 lime

1 Tbsp Apple Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

Cumin to taste

Corriander to taste

Paprika to taste

Salt to taste

Pepper to taste

Directions

Mix the liquid ingredients with the spices and garlic in a bowl

Give it a taste and make your adjustments so that you have it just the way you like it

Add 1/2 of the herbs (give it another taste; add more herbs as you see fit)

Let it marinade for about 10 minutes (I promise your kitchen will smell GREAT!!)

Add the beans and let them marinade for at least an hour (preferably longer; this actually gets better the longer it sits so 24 hours later is really the best! It's perfect for lunch the day after it's made!) before serving

Eat alone or as part of a meal. My favorite way to eat these beans is on top of a salad or with my cornbread!

Give this recipe a like and leave a comment below. We'd love to hear about how you made this #vegansalad yours!

Subscribe so you don't miss out!