Vegan – Bean and Mushroom Salad Recipe
This Vegan Bean and Mushroom Salad recipe makes a nutritious lunch. It is packed with protein and vitamins. It can be served hot or cold. Ideal for a barbeque or picnic.
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Ingredients
Salad
2 tbsp Oil
1 Onion chopped
1/2 cup Mushrooms sliced
1 Red Pepper sliced
2/3 cup Green Beans
1 tin Mixed Beans
1 Garlic clove
3 tsp Apple Cider Vinegar
1/2 tsp Cumin
Salad Dressing
3 tbsp Apple Cider Vinegar
3 tbsp Lemon Juice
1 tsp Lemon Rind
1 Garlic clove – crushed
1 tbsp Olive Oil
1/4 tsp Cumin
Instructions
- Heat 1 tablespoon of the oil in a large frying pan over medium heat.
- Add 1 chopped onion and fry for about 2 minutes until softened.
- Stir in 1/2 cup sliced mushrooms, 1 sliced red pepper, 2/3 cup green beans, 1 minced garlic clove, 3 teaspoons apple cider vinegar, and 1/2 teaspoon cumin. Cook for about 5 minutes, stirring occasionally, until the beans and mushrooms are tender.
- Add 1 tin of mixed beans and the remaining 1 tablespoon oil to the pan. Stir and heat through.
- In a small bowl, combine the salad dressing ingredients: 3 tablespoons apple cider vinegar, 3 tablespoons lemon juice, 1 teaspoon lemon rind, 1 crushed garlic clove, 1 tablespoon olive oil, and 1/4 teaspoon cumin. Mix well.
- Pour the dressing over the warm salad mixture, stirring to coat everything evenly.
- Cover and refrigerate for about 1 hour before serving to allow the flavours to develop.
Hints & Tips
- Use fresh beans if you can – If you’ve got fresh green beans, blanch them briefly before adding for extra crunch and colour.
- Mix up the beans – Swap the tinned mixed beans for your favourite combination like kidney, black, or cannellini beans for different textures and flavours.
- Serve warm or chilled – This salad works beautifully as a warm side dish or as a chilled salad for summer.
- Add some herbs – Fresh parsley, basil, or coriander will give the salad a lovely fresh lift.
- Make it a meal – Serve over quinoa, couscous, or brown rice to turn it into a hearty main dish.
- Marinate longer – If you have time, refrigerate for 2–3 hours to let the flavours meld even more.
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