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Vegan Tomato, Kidney Bean Salad with Walnuts {Gluten-Free}

Vicky Berman
  • 15 minutes
  • Serves 2

INGREDIENTS

1/2 cup

diced parsley

1 can

red kidney beans

2 cloves

garlic minced

3

to matoes (diced (2 cups diced))

1 cup

diced walnuts

salt (pepper to taste)

optional - 1 tablespoon extra virgin olive oil