Looking for a quick, healthy, and delicious lunch idea? This Mediterranean Bean & Walnut Salad takes just 5 minutes to prepare! Packed with plant-based protein, healthy fats, and fresh herbs, it’s the perfect lectin-free recipe for anyone following the Plant Paradox lifestyle, gluten-free, or just wanting to eat clean and feel amazing.
Protein-Rich Mediterranean Bean Salad
Bean, Walnut & Parsley Salad – new recipe 💜
Ingredients:
• 1 can Eden or Jovial pressure-cooked beans, well rinsed and drained
• 1 red bell pepper, de-seeded and peeled
• 4 handful of chopped walnuts
• 3/4 cup of organic parsley, finely chopped
• 1 teaspoon of iodized sea salt
• 1 teaspoon of black pepper
• 4 tablespoons perilla oil or extra-virgin olive oil
• 2 tablespoons thick balsamic vinegar
Instructions:
1. Place the drained beans in a large mixing bowl.
2. Chop the red bell pepper into small cubes and add to the bowl.
3. Add the walnuts and fresh parsley.
4. Season with sea salt and black pepper.
5. Drizzle in the olive oil and balsamic vinegar.
6. Toss gently until everything is well combined.
7. Taste and adjust seasoning if needed.
Serving Suggestion:
Serve as a refreshing protein-packed salad, or as a side dish, or enjoy it with warm gluten-free tortillas.
#LectinFree
✨ Why You’ll Love This Recipe:
✅ High in protein & fiber
✅ Lectin-free & gluten-free
✅ Quick & easy – only 5 minutes!
✅ Perfect for meal prep, lunch, or a light dinner
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2 Comments
👇 Comment below how you would serve it — your ideas might inspire someone else!
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Recipe 👇
Ingredients:
• 1 can Eden or Jovial pressure-cooked beans, well rinsed and drained
• 1 red bell pepper, de-seeded and peeled
• 4 handful of chopped walnuts
• 3/4 cup of organic parsley, finely chopped
• 1 teaspoon of iodized sea salt
• 1 teaspoon of black pepper
• 4 tablespoons perilla oil or extra-virgin olive oil
• 2 tablespoons thick balsamic vinegar
Instructions:
1. Place the drained beans in a large mixing bowl.
2. Chop the red bell pepper into small cubes and add to the bowl.
3. Add the walnuts and fresh parsley.
4. Season with sea salt and black pepper.
5. Drizzle in the olive oil and balsamic vinegar.
6. Toss gently until everything is well combined.
7. Taste and adjust seasoning if needed.