A super healthy vegan salad that is perfect on its own or served on the side.
Ingredients
17.5 OZ / 500 G canned mixed beans
7 OZ / 200 G celery
1 EA cucumber
3.5 OZ / 100 G red onion
1 EA pomegranate
1 OZ / 30 ML balsamic vinegar
2 OZ / 50 G walnuts
1 EA lime
2 OZ / 60 ML olive oil
0.5 TSP salt
Directions
Strain your mixed beans from the can and rinse under cold water. Wash your celery and red onion, then roughly chop. Halve the cucumber and remove the seeds. Chop in 5 cm (2 inches) pieces. Carefully remove the pomegranate seeds from the skin and reserve for later.
Add celery, cucumber and red onion to the mixing bowl. Chop for 8 seconds / speed 5. Scrape down the sides. Transfer to a large serving dish.
Add half of the pomegranate, balsamic vinegar, olive oil, salt, lime zest and lime juice. Puree the mix for 45 seconds / speed 10.
Add the chopped vegetables back to the mixing bowl along with the remaining pomegranate, mixed beans and walnuts. Mix the salad together for 20 seconds / speed 2 / stir.
Enjoy your meal!
Recipe Note
TIP:
Serve the salad immediately. If pre-made for meal prep, store the salad and beans separately from the dressing.
