Vegan Tomato, Kidney Bean and Parsley Salad with Walnuts {Gluten-Free}

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. 

Vegan kidney bean salad really takes me back to when I was a child. Don’t you love a recipe that instantly transports you back to childhood?

This is exactly what this vegan kidney bean salad with tomato, parsley and walnuts does to me.

Just like my oven baked pork chops, thin crust pizza, baked eggplant pizzas, and so many more, this vegan kidney bean salad recipe is all about family.

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.

If you love this salad you’ll also love these recipes:

• Artichoke Meal with Lime, Quinoa and Avocado {GF, Vegan}
• Vegan Olive Quinoa Salad {GF}
• Quinoa with Fresh Veggies and a Lemon Pesto Sauce {GF, DF, Vegan}

How to make my kidney bean salad

3.5 from 2 votes

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Vegan Tomato, Kidney Bean Salad with Walnuts {Gluten-Free}

Prep Time

15 mins

Total Time

15 mins

 

A vegan and gluten-free tomato, kidney bean 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.

Course: Salad

Cuisine: Healthy, Russian, Vegan

Servings: 2

Calories: 105 kcal

Author: Vicky Berman

Ingredients

• 1/2 cup diced parsley
• 1 can red kidney beans
• 2-3 cloves garlic minced
• 3 to matoes diced (2 cups diced)
• 1/4-1/3 cup diced walnuts
• salt pepper to taste
• optional - 1 tablespoon extra virgin olive oil

Instructions

1. Mix all ingredients together in a bowl. Add salt and pepper to taste.
2. Optional - add olive oil for dressing.

Nutrition Facts

Vegan Tomato, Kidney Bean Salad with Walnuts {Gluten-Free}

Amount Per Serving

Calories 105 Calories from Fat 81

% Daily Value*

Fat 9g14%

Sodium 10mg0%

Potassium 147mg4%

Carbohydrates 4g1%

Fiber 1g4%

Protein 2g4%

Vitamin A 1265IU25%

Vitamin C 20.9mg25%

Calcium 40mg4%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.