Description
Crisp garden veggies elevate this Oil Free Sherry Garden Bean Salad with a satisfying crunch, while fragrant fresh parsley infuses it with herbaceous goodness.
Ingredients
Scale
Salad Ingredients:
- 1 – [ 15 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
- 1 red bell pepper, fine dice
- 2 small cucumbers, fine dice *
- ½ cup finely diced red onions *
- 1/3 cup finely chopped fresh parsley *
Dressing Ingredients:
- ¼ cup sherry vinegar *
- 1 Tablespoon cashew butter *
- 1 to 2 teaspoons pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon sea salt (+/-) *
- Sprinkle black pepper (+/-)
Instructions
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified. Set aside.
- Add all the Salad Ingredients into a large bowl, mix gently until all the ingredients are evenly distributed.
- Pour the dressing over the salad ingredients and gently mix until all the salad ingredients are thoroughly coated with the dressing. Serve and enjoy! Refrigerate any leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 (makes 5 cups)