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Plant-Based White Bean Salad | Kale Me Maybe

Plant-Based White Bean Salad

Name: Plant-Based White Bean Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 cup cooked, drained white beans; 0.5 cup thinly sliced red onion; 0.5 cup halved cherry tomatoes; 0.25 cup julienned sun dried tomatoes; 3 tbsp olive oil; 3 tbsp red wine vinegar; 0.5 tsp Dijon mustard; 2 clove finely minced garlic; 0.25 tsp oregano; 0.5 tsp salt; 0.5 tsp pepper; 0.25 cup crumbled vegan feta; 2 tbsp chopped fresh mint

15 mins prepServes 4

Plant-Based White Bean Salad!! With sun-dried tomatoes, cherry tomatoes, red onion, mint, vegan feta, and a red wine vinaigrette. Was inspired by a recipe I saw on @nytcooking and made some modifications based on what I had at home!

4 servings

What you need

3 tbsp red wine vinegar

¼ tsp oregano

2 tbsp fresh mint

½ tsp salt

½ tsp pepper

2 clove garlic clove

3 tbsp olive oil

½ tsp dijon mustard

¼ cup sun dried tomato

½ cup cherry tomato

¼ cup Vegan Feta Cheese

½ cup red onion

1 ½ cup cooked pasta

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Instructions

In a medium bowl, add the beans, red onion, and both types of tomatoes. In a separate small bowl, mix together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, and salt and pepper. Pour dressing over the salad ingredients, and add on the feta and mint. Toss together, and enjoy! I suggest letting the salad sit for 10 min or so before serving to let the flavors marinate.

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Plant-Based White Bean Salad

What you need

Instructions

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