Parsley Bean Salad

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.
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Total Time 20 minutes
Servings 4


  • 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


  • Wash parsley. De-stem and place the leaves in a bowl.
  • Either soak and cook beans or buy a can. Make sure to rinse and drain beans and then add them on top of parsley.
  • Add in diced tomatoes, cucumber and sliced scallions as well as Nature's Eats Sunflower Seeds and Nature's Eats Raisins.
  • Add salad dressing either directly on the salad before your toss, or mix in a smaller bowl and then pour on parsley salad.
  • Toss salad until thoroughly mixed and serve.