5 from 1 vote
kidney bean salad
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*
Total Fat 9g 14%
Sodium 10mg 0%
Potassium 147mg 4%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 2g 4%
Vitamin A 25.3%
Vitamin C 25.3%
Calcium 4%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.