Beans and Tomato Salad

2 servings
10 min

✅ Ultra quick and healthy salad for the summer

✅ Vegan


Did you know that you should consume 1 portion of legumes a day? That’s because they are an amazing plant-based source of iron and protein. This food category includes beans, chickpeas, peas, lentils, soy, and many more.


We always used to struggle to hit that goal, but since I’ve discovered that my son loves beans served cold (not so much hot in a stew or chilli... weird child 😅). I’ve been making lots of salads using different types of beans and chickpeas. What’s best is that you get a super fresh, balanced and delicious meal in absolutely no time! Exactly what you want when it’s hot outside and you have two little cranky children to look after!

So here is one I often make just to give you some inspiration for your own salad creations!


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Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients

  • 1 can beans (I used cannellini, but you can use whichever type of bean or chickpeas you like), drained and rinsed
  • A handful of cherry tomatoes, cut into quarters
  • 2 spring onions, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp cider vinegar
  • 1/2 tbsp maple syrup
  • Pinch of salt
  • Sprinkle of dried parsley or chopped fresh one
  • Toasted sourdough, to serve
Instructions

Mix everything together well and serve alongside the bread.
Tips
  • For a little extra flavour, try rubbing some garlic on the toasted bread!
This Italian Family
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