Well Vegan
menu icon
search icon
×

Hearty Salad

· by Katie Koteen · Modified:

Jump to Recipe·Leave a Review

This is a great vegan salad recipe for the salad in jar. If you haven't given it a try, read all about it! You'll be happy you did.

hearty salad this recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hearty Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Well Vegan
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
Print Recipe

Ingredients

Scale
  • 4 cups lettuce
  • 1 medium tomato, diced
  • 1 avocado, diced
  • 1 cup quinoa, cooked according to package directions
  • ½ cup frozen peas, thawed
  • ½ can kidney beans, drained and rinsed
  • ½ cup mushrooms, cleaned and sliced
  • 1 medium carrot, peeled and chopped
  • Balsamic Vinaigrette

Instructions

  1. Assemble all ingredients in a large bowl, toss and serve.

Nutrition

  • Serving Size: 2
  • Calories: 821
  • Sugar: 11
  • Sodium: 646
  • Fat: 41
  • Carbohydrates: 91
  • Fiber: 20
  • Protein: 23
  • Cholesterol: 0

 

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Rachel

    I'm using freshly cooked beans instead of canned, but I just totally botched my batch of kidney beans. Would black beans work just as well on this salad or is there a necessary flavor component to the kidney beans?

    Reply

    • Well Vegan

      @Rachel - I'm so impressed you cook your own beans! No BPA in your beans 🙂 Yeah, black beans would be a great substitute. It's mostly about having a hearty bean that can standup to the dressing overnight and add protein to the mix.

      Reply

  2. Maria

    I'm not big on salads, this wasn't really an exception. It took a lot of vinaigrette to appreciate it. I would rather serve this as a salad in complement to a warm dish instead.

    Reply