High Protein How Ya’ Bean Salad #highprotein #budgetfriendly #easyveganrecipes #mealprep

This delicious, high protein, pantry friendly salad is always a hit and makes a great meal prep component. I really love this recipe because it is so easy to put together, is LOADED with protein, fiber and nutrients, and the dressing is so bright and fresh it really feels like Spring! You can add this salad to a bed of greens, use it to top off a baked potato or grilled portobello, or serve it as a side. It's versatile, customizable and budget friendly. 3 cans beans, drained (use your favorites - I used garbanzo, kidney, and navy) 1 cucumber seeded and chopped 2 stalks celery chopped 1 red pepper seeded and chopped ¼ cup chopped parsley ¼ cup chopped mint Dressing 2 tbsp olive oil Juice of 1.5 lemons 2 garlic cloves garlic cloves 1 tsp grainy mustard 1 tsp maple syrup In a large bowl, add the beans, cucumber, celery, red pepper, parsley and mint, and mix well with a spoon. To make the dressing, place oil, lemon juice, garlic, mustard and maple syrup in a small mason jar and shake well (or you can add them to a small bowl and whisk if you prefer). Pour the dressing over the bean salad and mix the contents with a spoon to fully incorporate the dressing. For best flavor, cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the salad to absorb the flavor of the dressing.Enjoy with salad greens or as a side dish. Leftovers will last up to 4 days in a sealed container in the fridge! Nourish your body and mind with plant-based vegan recipes and health tips. Join our recipe of the month club today and receive monthly recipes and nourishing tips delivered straight to your inbox. https://nourishedbodyandmind.com/rom