Vegan Bean Salad

Dinner, Lunch

Spring and summer are the perfect seasons for making salads because the vegetables are usually fresher and bursting with flavor.  I made this Vegan Bean Salad using vegetables like corn, green peppers, red onions, cucumber, artichoke hearts and green olives, to name a few.  I combined them with black beans and garbanzo beans, which gave the salad a healthy amount of protein.

Vegan Bean Salad

1/2 Red onion, chopped
1 Cup of black beans
1 Cup of cherry tomatoes, halved
1/2 Cup of vegan cheese, or as desired
1 Cob cooked corn, chop off of the cob
1 avocado, (ripe but firm), chopped
1/2 Cup of green olives, sliced
1 15 oz can of garbanzo beans, drained and rinsed
1 Cup of cucumbers, chopped
1 Green pepper, chopped
2 Limes
Himalayan salt and pepper to taste

1/4 Cup of virgin olive oil
4 Tablespoons of red wine vinegar
1 Teaspoon of Italian seasoning
1 Garlic clove, minced
Himalayan salt and pepper, to taste

-Whisk the dressing ingredients together and taste to adjust as desired. You can add more vinegar if you want a tangier flavor. Set aside.
-Add the beans and other ingredients to a large bowl and toss well with the dressing. Enjoy!

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