The Best Easy, Travel-Friendly Healthy Plant-Based Salad
This is the best salad for quick, healthy, plant-based eating anywhere you travel. Use this recipe as a base, then add variations depending on what's in season and local flavors. In just 10 minutes you have oil-free, vegan satisfaction. An essential recipe!
2(15-ounce) cans cannellini beansdrained and rinsed
1tablespoonbalsamic vinegar
1/4teaspoonsalt
dash of black pepper
Instructions
To make the Fast, Easy, Travel-Friendly Healthy Plant-Based Salad: Combine everything in a large bowl and toss together.
Season to taste with salt and pepper.
Enjoy!
Notes
Olives are optional, especially if you're watching your sodium intake. You can omit completely, or try substituting with artichoke hearts, hearts of palm, or capers.