Looking for a healthy quick and easy, Vegan, Gluten Free Recipe? Try our mouthwatering Cowboy Caviar Bean Salad recipe! Made in 10 minutes, it’s Packed with protein, fiber, and flavor, this Four Bean salad is perfect for lunch, dinner, or as a side dish. We often make it for Meal Prep for the week. In this video, we’ll show you step-by-step how to make this delicious bean salad using simple and wholesome ingredients. From black beans to chickpeas, and kidney beans to crunchy veggies, this salad is a nutritious powerhouse that will leave you feeling energized and satisfied. Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is easy to follow and guaranteed to impress your taste buds. Watch now and add this nutritious bean salad to your meal rotation today!
Prep Time: 10 Minutes
Total Time: 10 Minutes
Servings: 8-10
Ingredients:
1 Bell Pepper
1-2 Sweet Peppers
1 Carrot
1 Red Onion
3-4 Small Cucumbers
3-4 Radish
1 Cup Cherry Tomatoes
1 Cup of Parsley
1 Can Garbanzo Beans
1 Can Black Beans
1 Can Navy Beans
1 Can Red Kidney Beans
Salad Dressing
1/2 Cup Oil
3 Tbsp Lemon Juice
1/4 cup of Parsley
1/2 Tsp Ground Black Pepper
1/2 Tsp Salt
1/2 Ground Cumin
Directions:
1. Chop all the vegetables and add them to a bowl.
2. Open and drain all the beans.
3. Add the beans to the veggies.
4. In a mason jar, add all the ingredients for the dressing, and shake it up.
5. Pour the dressing on the veggies and beans and combine.
6. Refrigerate the salad to allow the ingredients to meld.
7. Enjoy the salad as a meal, a side, or a dip 🙂
#healthyeating #saladrecipe #easyrecipe
Welcome back to berry berry life on today’s episode we’re making a simple but wholesome salad it’s packed with protein fiber and other good for you nutrients and takes only 10 minutes to make we’ll start by chopping some veggies today we’re using this yellow bell pepper and some sweet peppers for their vibrant
Colors the best part about the salad outside of it being easy and convenient is that it makes great use of the leftover vegetables this salad isn’t really about following the exact recipe but rather a guideline because I don’t think we’ve made this the same way twice the salad is incredibly versatile it can
Be eaten by itself as a side or with some chips and salsa it’s perfect for picnics and potlucks having a salad like this in the refrigerator takes a lot of pressure off of figuring out what to eat on a busy day we want to eat as healthy
A meal or snack as possible that doesn’t take a lot of time so we make it often let us know in the comments below your favorite salad recipe we’d love to hear from you also check out the description of this video for the full recipe next we’ll dyce some cucumbers is there
Anything cooler than these are great for hydration in case you forgot to drink enough water today a good bend scraper is a must have tool for any kitchen we use it in a variety of ways from moving vegetables around to making dough by hand then some radish for crisp Spicy
Bite these are also very hydrating perfect for summer or actually any season this salad is a great meal prep idea for a school lunch or a day at the office and next some carrots for that beta carotene why did the carrot turn orange because it heard that beta keratin was the New
Black did I mention this B scraper also has a ruler on the edge which comes in handy all the time we like the stainless steel one that doesn’t have any grooves for food to get stuck into which is usually a health hazard next we’ll chop some cherry tomatoes or feel free to use
What you have in hand we like cherry tomatoes because they’re sweeter then we’ll chop some red onion we love the color and it adds a nice bit of punch to otherwise mellow ingredients have you ever wondered why they’re called red onions when they’re clearly purple is this just one of those
Mysteries of life that goes unsolved if you know please let us know in the comments below we love to learn and lastly we have some fresh parsley believe it or not this parsley is 2 weeks old we store it in these ventilated containers this helps the parsley stay cool and dry we’ll just
Grab a fistful and ball it up like this so it’s easier to chop we’ll go with a fine chop almost a mince with all the veggies cut and loaded into the bowl We’ll add the beans today we’re going with one can of chickpeas one can of black beans one can of navvy
Beans and a can of red kidney beans now add some more parsley on top setting the bowl aside will work on the dressing for this dressing we’ll go with a simple vinegret starting by chopping some parsley I like to chop The Parsley as close to use as possible this allows
The fragrance to stay intact A good rule of thumb for any herb actually and we’ll slice this beautiful lemon look at that picture perfect to a mason jar We’ll add some extra birion olive oil the good stuff we love using a mason jar they’re always available and easy to
Store leftover dressing in the refrigerator then add in the parsley and the juice of the entire Lemon for seasoning we’ll go with black pepper freshly ground please salt from the Himalayas or so I’m told and for an Eastern twist some ground cumin this is a basic dressing that can be modified a million different ways you can add Dijon honey mustard a little sugar maybe some garlic some herbs and
Instead of lemon juice you could use red wine vinegar or balsamic vinegar you can also add fruits to it to make a fruit vinegrette just keep in mind the ratio of three parts oil to one part acid and adjust all the other ingredients to your taste all right with the dressing done we’ll
Drizzle it over the solad and give it a stir ah look at these beautiful colors A Feast for the eyes you can eat the salad as is but we like to refrigerate it it allows the ingredients to meld better after a couple hours the salad is perfectly chilled and looks amazing
Check it out oh man I cannot wait to dig in if you enjoyed this recipe be sure to hit the like And subscribe button for more great content also be sure to check out our other great vegan and vegetarian recipes health benefits aside this salad saves us time and money allowing us to
Use our leftover vegetables way healthier than some other options thank you for watching enjoy