Vegan Citrus Bean Salad Recipe

About this recipe

A refreshing and protein-packed vegan salad featuring a medley of beans, crisp vegetables, and juicy mandarin oranges, perfect for a light yet satisfying dinner.

Ingredients

• 25 g Parsley
• 5Ltr Vittorio Pomace Olive Oil
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 kg Rajdhani Red Rajma
• 125 g Red Bell Pepper
• 3 Pieces Mandarin Orange (Kittale Hannu)
• 1 Piece Green Lettuce
• 150 g Spring Onion (Kandychi Path)
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 kg Whole Farm Grocery Sugar (Packet)
• 100 g Catch Sprinklers - Black Pepper Powder
• 500 ml American Garden Apple Cider Vinegar

Instructions

1. 1. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon black pepper until well combined. Set aside.
2. 2. Rinse and drain 1 can of chickpeas and 1 can of red kidney beans. Place them in a large mixing bowl.
3. 3. Dice 1 red bell pepper and 1/2 red onion, and add them to the bowl with the beans.
4. 4. Peel and segment 2 mandarin oranges, and chop 1/4 cup fresh parsley. Add both to the mixing bowl.
5. 5. Pour the prepared dressing over the bean and vegetable mixture. Toss gently to coat all ingredients evenly.
6. 6. Arrange fresh lettuce leaves on serving plates and spoon the salad mixture on top. Serve immediately.