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Kidney Bean Salad (Gluten Free, Vegan)

Jenn S.
  • 15 minutes
  • Serves 4

INGREDIENTS

2 15 ounce cans

ned kidney beans ((drained and rinsed) (or 3.5 cups cooked kidney beans))

4

radishes ((diced))

1

English cucumber ((seeded and diced))

1/2

red onion ((diced))

1/2 cup

fresh parsley ((chopped))

1/4 cup

apple cider vinegar

1 tsp

pure maple syrup ((use 2 if you like it sweeter))

3 tbsp

extra virgin olive oil

1 tsp

salt ((or to taste))

1/4 tsp

black pepper ((or to taste))