Name: Bean, Apple, and Cranberry Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) olive oil; 3 tbsp (45 ml) cider vinegar, or more to taste; 2 tbsps (30 ml) maple syrup; 1 can (19 oz/540 ml) chickpeas, rinsed and drained; 1 can (19 oz/540 ml) red kidney beans, rinsed and drained; 1 green apple, seeded and diced; ½ English cucumber, unpeeled and diced; 1/2 cup (75 g) dried cranberries; 1 green onion, thinly sliced; 1/4 cup (25 g) roasted nuts, of your choice

Ingredients

Dressing

1/4 cup (60 ml) olive oil
3 tbsp (45 ml) cider vinegar, or more to taste
2 tbsps (30 ml) maple syrup

Salad

1 can (19 oz/540 ml) chickpeas, rinsed and drained
1 can (19 oz/540 ml) red kidney beans, rinsed and drained
1 green apple, seeded and diced
½ English cucumber, unpeeled and diced
1/2 cup (75 g) dried cranberries
1 green onion, thinly sliced
1/4 cup (25 g) roasted nuts, of your choice

Preparation

Dressing

In a large bowl, whisk together all of the ingredients. Season with salt and pepper.

Salad

In the bowl with the dressing, add the chickpeas, beans, apple, cucumber, cranberries and green onion. Toss and adjust the seasoning. Serve in bowls and garnish with the nuts.

Note from Ricardo

For lunch: You can prepare this salad the night before. In this case, add the apple and green onion just before packing up your lunch in the morning.

Bean, Apple, and Cranberry Salad

Categories

Ingredients

Dressing

Salad

Preparation

Dressing

Salad

Note from Ricardo

Personal Note