Vegan Bean And Vegetable Salad Recipe

Name: Vegan Bean and Vegetable Salad
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Fusion
Ingredients: 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G; 400G Casa Marrazzo Peeled Organic Tomatoes, 400G; 1 Piece Cucumber 1Pc; 1 Kg Red Onion 1kg; - Mushroom Closed Cup Box; 250 ml Artisan Olive Oil Company Oro Balsamic Vinegar Of Modena Igp 250Ml

Fusion cuisine · 320 calories

About this recipe

A refreshing and nutritious vegan salad featuring pinto beans, fresh vegetables, and a tangy dressing. Perfect for a quick and satisfying dinner.

Ingredients

250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
400G Casa Marrazzo Peeled Organic Tomatoes, 400G
1 Piece Cucumber 1Pc
1 Kg Red Onion 1kg
- Mushroom Closed Cup Box
250 ml Artisan Olive Oil Company Oro Balsamic Vinegar Of Modena Igp 250Ml

Instructions

1. Rinse and drain 1 can of pinto beans thoroughly and set aside.
2. Dice 2 tomatoes, 1/2 cucumber, and 1/2 red onion into small, bite-sized pieces.
3. Slice 1/2 cup of mushrooms thinly and add them to a large mixing bowl along with the diced vegetables and pinto beans.
4. Pour 10 tablespoons of balsamic vinegar over the mixture and toss gently to combine all ingredients evenly.
5. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. Serve the chilled salad as a light and healthy dinner option.