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Hearty Salad

· by Katie Koteen · Modified:

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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

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Hearty Salad

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  • Author: Well Vegan
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 2 1x
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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

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  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