Ingredients
- Black beans
- Kidney beans
- Fire-roasted corn
- Chopped bell pepper
- Red onion
- Fresh cilantro
- Lime juice
- Olive oil
- Chili powder
- Cannellini beans or chickpeas
- Cherry tomatoes
- Cucumber
- Kalamata olives
- Crumbled feta
- Lemon
- Oregano
- Diced jalapeños
- Avocado
- Maple-mustard vinaigrette
- Mixed beans (kidney, chickpea, white)
- Roasted butternut squash or sweet potato
- Dried cranberries or pomegranate seeds
- Kale ribbons
- Cooked quinoa
- Shredded carrots
- Chopped spinach
- Toasted sunflower seeds
- Apple cider vinaigrette
- Navy beans
- Black-eyed peas
- Shaved raw carrots and beets
- Green onion
- Parsley
- Creamy tahini
- Lemon juice
- Garlic
- Fresh mango chunks
- Pinto beans
- Red bell pepper
- Chili flakes
- Honey
- Chickpeas
- Lentils
- Za’atar
- Fresh mint
- Farro, rice, or couscous
- Vegetables for topping
- Herbs
- Pickles
- Vinaigrette or creamy herb sauce
Instructions
- Gather your base of at least two types of beans to add texture.
- In a large bowl, mix in your choice of crunchy vegetables like bell peppers or carrots.
- Add in optional toppings such as feta, herbs, or nuts.
- Whisk together a bold dressing using lime juice or vinaigrette, then pour over the salad.
- Marinate overnight for deeper flavors, and adjust seasonings as needed before serving.
Notes
Feel free to customize the salad with seasonal ingredients or whatever you have in your fridge!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Global
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: bean salad, healthy salad, customizable recipe, vegan meal prep