A gluten-free and vegan kidney bean salad with tomato, parsley and walnuts comes together in minutes and is the perfect balance of crunchy nuts, creamy beans, juicy tomatoes and sharp herbs. Perfect for lunch or dinner.
Don’t you love recipe that instantly transport you back to childhood?
This is exactly what this vegan kidney bean salad with tomato, parsley and walnuts does to me.
My mom used to make this recipe when I was little and I always loved it. There’s just something about childhood eating memories that really stick with you (or me). Meal times are my favorite times of day. In my family we always ate all meals together, so it was never just about the food, it was also about the company, about that sense of community of everything stopping what was going on to come together.
Russians are notorious for their dinner parties which can last hours, with all the guests seated at the table indulging in food, drink and the best kind of communication. I love these gatherings. They don’t make me antsy or bored. Quite the opposite. I love engaging the conversation as well as the non stop eating and drink fest.
The vegan kidney bean salad brings me right back to memories of those gatherings. It is just brimming with flavors.
From the juicy and fresh tomatoes, to the zing from the garlic, to the smooth creamy beans, to the sharp and fragrant parsley, and finishing off with those crunchy and meaty walnuts, everything about this vegan kidney bean salad is just perfect.
Not exactly your traditional salad – as you’ll notice there are no traditional greens in here. But who needs them anyway?
They would simply be a distraction and dilute all the other strong flavors.
Hmm hmm hmm.
And then look at all those bright colors. Pretty much happiness in a bowl, staring you right in the face. When you want a light, quick one bowl meal that is ready in just minutes, you’ll be turning to this recipe asap.
No cooking required, no mess, just a cutting bowl and mixing bowl.
I won’t even judge you if you don’t eat plate the vegan kidney bean salad separately, and just eat out of the mixing bowl.
If it weren’t for the need to take pretty food photos, I’d be eating out of the big salad bowl, myself.
A vegan and gluten-free tomato, kidney bean and parsley salad with walnuts comes together in minutes and is the perfect balance of crunchy nuts, creamy beans, juicy tomatoes and sharp herbs. Perfect for lunch or dinner.
15 minPrep Time
15 minTotal Time
- 1/2 cup diced parsley
- 1 can red kidney beans
- 2-3 cloves garlic minced
- 3 tomatoes, diced (2 cups diced)
- 1/4-1/3 cup diced walnuts
- salt, pepper to taste
- optional - 1 tablespoon extra virgin olive oil
- Mix all ingredients together in a bowl. Add salt and pepper to taste.
- Optional - add olive oil for dressing.