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

• 50G Picard Chopped Flat Parsley
• - Filippo Berio Garlic Flavoured Olive Oil
• 50G Pepper Black Ground BWFO
• - Trs Chick Peas
• 400 G Natco Red Kidney Beans 400 G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1 Kg Red Onion 1kg
• 60G Little Leaves Lambs Lettuce
• 4 Per Pack Wholegood Organic Oranges
• 500 Ml Pommery Red Wine Vinegar, 500Ml
• - Tata Salt
• - Silver Spoon Granulated Sugar
• 100G Heera Black Pepper Whole 100g

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.