When you want to eat a nutritious vegan meal — but the thought of turning on your oven or working over your stovetop is enough to make you call for takeout — this bright and herby three bean salad recipe is an excellent option.
Ingredients
1 (15-ounce) can cannellini beans
1 (15-ounce) can garbanzo beans
1 (15-ounce) can kidney beans
1 cup diced cucumber
2 celery stalks, diced
1 cup diced red onion
½ cup finely chopped fresh parsley, loosely packed
¼ cup finely chopped fresh mint, loosely packed
¼ cup extra-virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons honey
¼ cup + 1 tablespoon lemon juice
1 ½ teaspoons salt
¼ teaspoon black pepper
Directions
Combine the beans, cucumber, celery, red onion, parsley, and mint in a large bowl.
In a separate bowl, whisk together the olive oil, Dijon mustard, honey, lemon juice, salt, and black pepper until smooth.
Add the dressing to the salad and toss to combine.
Chill the salad, covered, in the refrigerator for at least 1 hour to allow the ingredients to soak up the dressing.
Serve the salad chilled.
