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.
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Ingredients
- 4 cups lettuce
- 1 medium tomato, diced
- 1 avocado, diced
- 1 cup quinoa, cooked according to package directions
- 1/2 cup frozen peas, thawed
- 1/2 can kidney beans, drained and rinsed
- 1/2 cup mushrooms, cleaned and sliced
- 1 medium carrot, peeled and chopped
- Balsamic Vinaigrette
Instructions
- 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
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.
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?
@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.