Vegan Kidney Bean And Celery Salad Recipe

About this recipe

This refreshing vegan kidney bean and celery salad is perfect for a quick and satisfying dinner. Packed with protein and flavor, it’s a no-cook solution for busy evenings.

Ingredients

• 250 G Merchant Gourmet Mini Red Kidney Beans
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 50G Pepper Black Ground BWFO
• - Celery
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500 Ml Pommery Red Wine Vinegar, 500Ml
• - Mill & Mortar Finishing Salt Flakes Gift Set

Instructions

1. 1. Thoroughly rinse and drain 1 can (400 g) of kidney beans to remove any excess liquid.
2. 2. In a small bowl, whisk together 1/4 cup wine vinegar, 3 tablespoons olive oil, 1/4 teaspoon, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
3. 3. In a large mixing bowl, combine the drained kidney beans with 1/4 cup finely chopped celery and 2 tablespoons finely diced onion.
4. 4. Pour the vinegar and oil mixture over the bean and vegetable mixture, stirring gently to coat everything evenly.
5. 5. Cover the bowl and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
6. 6. Serve the salad cold, optionally in crisp lettuce cups for added texture and presentation.