How to make:
Blueberry Five Bean Salad (vegan & gluten-free)
This Blueberry Five Bean Salad makes a light, healthy lunch or crowd-pleasing appetizer when served with chips! It’s full of fiber, plant-based protein and has a flavorful antioxidant-infused berry dressing.
Prep Time:
20 mins
Total Time:
20 minutes
Author:
Yield:
10-12 1x
Ingredients
- 1 15-ounce can red kidney beans
- 1 15-ounce can chickpeas
- 1 15-ounce can black beans
- 1 15-ounce can black-eyed peas
- 1 15-ounce can cut green beans
- 1 cup corn, canned or thawed from frozen
- 1 cup fresh blueberries
- 1 medium red onion, finely chopped
- 1 bunch fresh cilantro, finely chopped
For the dressing:
- ½ cup olive oil
- ½ cup Bai Brasilia Blueberry
- ¼ cup apple cider vinegar
- 1 teaspoon mustard
- Salt and pepper, to taste
Instructions
- Drain and rinse all beans (first five ingredients); add to a large bowl. Add corn, blueberries, onion and cilantro; stir to combine.
- In a jar, add all ingredients for the dressing. Put the top on the jar and shake until ingredients are mixed together. Pour over the salad; stir to combine.
- Serve with lime wedges and chips for dipping!