Parsley Bean Salad
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  • Ready in: 20 minutes
  • Servings: 4-6
  • Portion: 1-2 cups
Parsley Bean Salad


  • 2 parsley bunches
  • 2 cups beans (kidney, black, garbanzo, or bean of your choice)
  • ¼ cup Nature's Eats Raisins
  • ¼ cup Nature's Eats Raw Sunflower Seeds
  • 3 thinly sliced scallions
  • 1 medium tomatoes deseeded and diced
  • ½ large cucumber diced
  • Dressing Ingredients
  • ¼ cup olive oil
  • 3 tablespoon lemon juice
  • salt & pepper to taste

If you are going to eat salad, you want to make sure it’s a tasty salad. You can never have enough recipes for healthy delicious salads. This recipe is a vegan salad and calls for one of the healthiest salad dressings. It could also be used as a vegan appetizer and is a very tasty salad with its blend of flavors from the parsley, raisins, lemons, onions and sunflower seeds topped with brown rice and your beans of choice.


  1. Wash parsley. De-stem and place the leaves in a bowl.

  2. Either soak and cook beans or buy a can. Make sure to rinse and drain beans and then add them on top of parsley.

  3. Add in diced tomatoes, cucumber and sliced scallions as well as Nature's Eats Sunflower Seeds and Nature's Eats Raisins.

  4. Add salad dressing either directly on the salad before your toss, or mix in a smaller bowl and then pour on parsley salad.

  5. Toss salad until thoroughly mixed and serve.

The flavor of the parsley goes excellently with the onions, beans, and tomatoes. The cucumbers add a freshness and a crunch while the simple lemon dressing blends in beautifully with the raisins and sunflower seeds, leaving you feeling satiated. You can easily add this salad into any rice dish, use it as a side, eat it solo or even combine it with another salad.


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