Zucchini And Kidney Bean Vegan Salad Recipe

About this recipe

A refreshing and hearty vegan salad featuring zucchini, kidney beans, and a tangy vinaigrette. Perfect for a light yet satisfying dinner.

Ingredients

• 250 g Zucchini Yellow
• 250 g Organically Grown Green Capsicum
• 100 g Sambar Onion Peeled
• 500 g Mangat Ram Red Rajma
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 670Ml Winn Vinegar
• 100 g Catch Sprinklers - Black Pepper Powder
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Wash and slice 3 medium zucchinis into thin rounds.
2. 2. Dice 1 green pepper and finely chop 1/2 cup of onion.
3. 3. In a large bowl, combine the sliced zucchini, diced green pepper, chopped onion, and 1 can (about 400 g) of drained and rinsed kidney beans.
4. 4. In a small bowl, whisk together 1/4 cup of oil, 3 tablespoons of vinegar, 1 teaspoon of sea salt, and 1/4 teaspoon of black pepper until well combined.
5. 5. Pour the vinaigrette over the vegetable and bean mixture in the large bowl.
6. 6. Toss the salad gently to ensure all ingredients are evenly coated with the dressing.
7. 7. Cover the bowl and refrigerate for at least 4 hours, stirring occasionally to redistribute the dressing.
8. 8. Serve chilled as a light dinner or side dish.