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4th of July vegan salad

Prep Time20 mins
Servings: 6 people


  • 1 15oz can of navy beans, drained of liquid
  • 1 15oz can of red kidney beans, drained of liquid
  • 1 15oz can of lima beans, drained of liquid
  • 1 medium size zucchini, sliced
  • 2 tbsp pickled beets
  • 1 large Boston lettuce, leaves washed and roughly chopped
  • 1 cup Swiss chard leaves, roughly chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 handful radish microgreens (optional)
  • 1/2 cup extra virgin olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tsp honey
  • Salt and pepper to taste


  • In a small Pyrex cup or bowl, make the vinaigrette by mixing extra virgin olive oil, lemon juice, honey, and salt and pepper to taste.
  • Place all of the ingredients in a large mixing bowl. Pour the vinaigrette on top, and mix until well combined. Taste and add salt and/or pepper, if necessary. Chill the salad in the fridge until serving time. Serve at room temperature as an appetizer or a main meal, with fresh bread.
  • Enjoy!