Hello everyone,
It’s officially Spring, but the weather just can’t make up it’s mind. One day it’s hot, the next it’s cold. But I’ve been craving summer foods lately. I recently made a hefty portion of summer bean & veggie salad to snack on throughout the week. This is one of my goto quick and easy lunch meals. It takes about 10 minutes to make and there are very few steps to the instructions! This is the epitome of no fuss vegan cooking!
Check out the recipe below, and let me know what you think. Also, what’s your favorite summer time recipe?
Cheers!
Jocelyn
Summer Bean & Veggie Salad
***Please feel free to share widely, just give me some credit or a link back
Prep Time: ~10 minutes
Cook Time: 0 minutes!
Yield: 4 servings
Ingredients
- 1 long English cucumber, diced
- ½ medium red onion, diced
- ½ orange pepper, diced
- ½ green pepper, diced
- 1 cup, shredded carrots, chopped
- 1 cup, celery, diced
- 2 tbsp red wine vinegar
- 2 tbsp balsamic vinegar
- 2 tbsp Italian dressing
- 1 can chickpeas, drained and rinsed
- ~3 tbsp fresh dill, minced
Directions
- Prep the veggies
- Dice the red onion, celery, and peppers
- Peel and chop cucumber slices into halves
- Chop carrot shreds
- Drain a can of chick peas
- Set aside
- Mince fresh cut dill
- Combine the dressing components
- Red wine vinegar
- Balsamic vinegar
- Italian Dressing
- Dill
- Mix all of the ingredients and enjoy!
