Filling Bean Salad

Filling Bean Salad
Heather Nicholds, C.H.N.

I love using beans in my recipes because of their excellent protein content. From the bean’s perspective, being eaten along with lots of greens means it has an easier time getting broken down by your digestive system. And who doesn’t want to think about things from a bean’s perspective?!

Filling Bean Salad

Prep time:
Makes enough for two large salads

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  • 1 can aduki beans (or ½ cup dried, fully cooked)
  • 1 tsp stone ground or dijon mustard
  • 1 tsp brown rice syrup, or other sweetener
  • 1 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • pinch of sea salt
  • 1 stem of broccoli, chopped
  • 1 green pepper, chopped
  • 1 cup lettuce


  1. Rinse and drain the beans. If you are using dried beans in your healthy vegan recipes, they must be fully cooked before you begin. How To Cook Dried Beans
  2. Make the dressing by mixing the mustard, syrup, oil and vinegar in a bowl. Whisk together with a pinch of sea salt to get the liquids to combine. Pour the dressing over the cooked beans and allow them to marinate while you chop the vegetables.
  3. Toss everything together in a salad bowl, and serve.



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