Classic Three Bean Salad

This colourful salad bowl is full of flavour and texture, and not to mention incredibly nutritious!
While this recipe is ideally made with kidney beans, cannellini beans & green beans, along with a few mixed veggies topped with a sweet & sour dressing, you can also add in quinoa, lettuce, couscous, sprouts, etc.
It’s ridiculously easy to make and needs to be a part of every vegan’s weekly meal prep!

INGREDIENTS:-

• • 1/2 cup green bean, cut into 1-inch pieces (cooked)
  • 1/2 cup kidney beans (cooked)
  • 1/2 cup cannellini beans or soybeans (cooked)
  • 1/2 cup onion, finely chopped
  • 1/2 cup cucumber, finely chopped
  • 1/2 cup microgreens
  • 2 tbsp parsley, finely chopped

(For the dressing)

• 2 tbsp olive oil
• 2 tbsp lime juice
• 2 tbsp apple cider vinegar
• 2 tsp maple syrup
• 1 tsp ginger-garlic paste
• 2 tsp sriracha (optional)
• 1/2 tsp cracked black pepper
• 1/2 tsp salt

INSTRUCTIONS:-

1. To a small bowl, add all the salad dressing ingredients and whisk until well-combined.
2. In a large salad bowl, mix in the green beans, kidney beans, cannellini beans, onion, cucumber and parsley.
3. Drizzle the salad dressing and toss to well-coat.
4. Top with microgreens and serve.