Three-Bean Salad
 
Prep time
Total time
 
Enjoy this hearty salad of beans, asparagus, sunflower seeds, and apple cider vinaigrette! Vegan, gluten-free, oil-free.
Author:
Recipe type: Salad
Serves: ~6 cups
Ingredients
  • 1 bunch cooked asparagus, cut into 1-2 inch pieces
  • 1 15-oz can kidney beans, drained and rinsed
  • 1 15-oz can chickpeas, drained and rinsed
  • ~1½ cups cut green beans (frozen & thawed, or you can blanch your own)
  • 2-3 T. fresh parsley, roughly chopped
  • ¼ cup raw sunflower seeds
  • ½ cup apple cider vinegar
  • 2 T. minced shallot
  • 1 T. agave or honey
  • ¼ t. sea salt
  • Few grinds black pepper
Instructions
  1. In a large bowl, combine the beans, asparagus, seeds, and parsley.
  2. In a measuring cup, whisk together the vinegar, shallot, agave, salt, and pepper.
  3. Pour the vinaigrette over the bean mixture and toss to coat.
  4. Serve immediately, or place in the fridge in a covered container for up to one week.
Notes
This salad is great spooned directly onto a plate, on top of a pile of salad greens, or in a lettuce leaf bowl!
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2015/05/21/three-bean-salad/