Description
Simple and flavorful kidney bean salad with arugula, cherry tomatoes, pine nuts, and avocado. Perfect for a quick protein-packed lunch.
Ingredients
- 1 15-oz. can kidney beans, drained and rinsed
- 2 cups organic arugula
- handful of cherry tomatoes, halved
- 2 TBSP pine nuts
- 1 medium avocado, diced
- 1 lemon, squeezed
- 2 tsp avocado oil (optional)
- black pepper
Instructions
- Add the arugula, kidney beans, cherry tomatoes, diced avocado, and pine nuts to a large mixing bowl and toss to combine.
- Add squeezed lemon, drizzle of optional avocado oil, and black pepper and toss again to combine.
- Serve immediately! Store leftovers separately in the fridge for 2-3 days and combine before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Raw Salad
- Cuisine: Vegan, Gluten-Free, Grain-Free, Oil-Free Option