Walnut Kidney Bean Salad
Bean salad with walnuts and vinegar dressing. Makes 3 servings.
12 min · Serves 3 · Vegan · ≈312 kcal per serving · ≈13 g protein
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Ingredients
- 350g cooked kidney beans, drained
- 60g walnuts
- 80g onion
- 15g rice vinegar
- 15g lemon juice
- 6g garlic
- 10g fresh coriander
- 15g olive oil
- 3g salt
Method
- Drain beans; toss with onion, walnuts and coriander.
- Whisk oil, vinegar, crushed garlic and salt.
- Combine and rest 10 minutes.
Contains: tree-nuts.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.