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Collard & Cannellini Bean Salad

I'm always trying to incorporate as many raw veggies into my diet as possible, especially the nutrient dense leafy green ones. This salad is delicious and it's packed with protein and nutrients. The best thing is that it only takes minutes to make.

 

All you need is:

 

About 4-5 Cups of Collards Thinly Sliced 

 

1 Can of Cannellini Beans (rinsed and drained)

 

2 Cups of Cooked Quinoa (I used a rainbow blend or red and white quinoa)

 

1/4 of a Red Onion Thinly Sliced

 

1 large Tomato Diced

 

Juice of 1 Lemon

 

4-5 Tbs of Extra Virgin Olive Oil

 

Salt & Pepper to taste

 

 

Preparation:

 

If you don't have any leftover quinoa, make some by adding 1 cup of quinoa to 2 cups of boiling water. Allow quinoa to boil for about 5 minutes then lower heat and cover with a lid and let gently simmer for and additional 10 minutes until quinoa softens and the grains become translucent. (You will notice that the grains have separated). Once finished rinse quinoa under cold water and drain. 

 

Next add collards to a large bowl and pour in 1 tbs of extra virgin olive oil and 1 tsp of lemon juice ang gently massage the collards until they become tender. (This will take away the bitter taste and it will soften the texture.) Next add in quinoa, red onion, cannellini beans and tomatoes and stir. Then pour in your remaining lemon juice and extra virgin olive oil and toss well. Add in salt and pepper to taste and that is it!

 

I love eating this salad as is or in flour tortillas (Mission Brand flour tortillas are vegan) 

Collards before massage

Collards after massage

 

 

 

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