Vegan Bean Salad is a delicious and healthy salad. This salad is made with cannellini beans, vibrant vegetables, and dairy-free feta crumbles. The amount of protein present in this salad is 12 grams. While vegetables add a burst of vitamins and minerals. The Vegan Bean Salad is a fantastic option for meal preparation. This crunchy salad is also very flavorful. We can alter the salad with different vegetables, beans, and herbs. It has a fresh and bright Mediterranean flavor. Let’s prepare a tasty salad with the guidelines (listed below).
STATS
- Course: Lunch
- Cuisine: Mediterranean
- Diet: Gluten-free, Vegan, Vegetarian
- Total Time: Twenty minutes
- Preparation Time: Twenty minutes
EQUIPMENT
- A sharp knife
- One bowl
- One spoon
- Small serving cups
INGREDIENTS
- Two cans of cannellini beans, about 15 ounce
- Medium-sized diced cucumber 1
- Chopped red bell pepper 1
- Halved cherry tomatoes 1 pint
- Half a cup of diced red onion
- Chopped fresh mint leaves 15
- 1/2 cup of crushed parsley leaves
- Chopped kalamata olives 1/2 cup
- Three tbsp of fresh lemon juice
- Olive oil 2 tbsp
- Salt 1 tsp or according to taste
- Chopped black pepper, a hint
- Dairy-free feta crumbles one cup
INGREDIENT NOTES AND THEIR SUBSTITUTIONS
Beans:
- I used cannellini beans to prepare this salad. the other name for these beans is kidney beans. Try this salad with different varieties of beans.
Vegetables:
- Choose firm, fresh, and good-quality vegetables that help to retain the salad’s freshness and color.
Kalamata olives:
- Replace it with black olives.
INSTRUCTIONS
- Cut all vegetables into small sizes such as cucumber, red bell pepper, red onion, tomatoes, and olives with a knife.
- Next, chop the mint and parsley leaves.
- Add chopped leaves to a bowl.
- After that, pour the cannellini can into a strainer to discard its extra water content.
- Then, mix chopped vegetables into the leaves with a spoon.
- Now, add beans to the same bowl.
- Next, add crumbled feta, black pepper, olive oil, lemon juice, and salt to the bowl.
- Again all items with a spoon.
- Check the salad and add more seasonings or juice if required.
- The tasty Vegan White Bean Salad is ready.
- Refrigerate the salad for 40 mins to chill.
- After that, pour the salad into the small serving cups.
- Serve chilled.
SERVING SUGGESTIONS
- Serve the tasty salad with a chickpea salad sandwich or lemon asparagus pasta.
- Pair this dish with vegan tiramisu or veggie burgers.
- Spinach artichoke pasta or grilled eggplant goes well with the salad.
- Enjoy it with vegan macaroni salad or vegan Caesar salad.
- Accompany this salad with seitan steaks, vegan mushroom stroganoff, or vegan paella.
TIPS
- Utilize high-quality cannellini beans.
- Include a variety of colorful vegetables to make the salad more pretty.
- Try this salad recipe with a different mix of beans.
- Wash the canned beans to remove excess sodium.
- Utilize an amount of herbs such as basil, parsley, or dill.
STORAGE INFORMATION
Fridge:
- We can preserve the salad in an airtight bowl and refrigerate it for forty-eight hours. After two days, the taste will be altered.
Freezer:
- It’s not recommended to freeze this White Bean salad. The texture and flavor will be affected after freezing.
FAQs
Can I use different kinds of beans in the salad?
- You can try this salad recipe with different kinds of beans such as garbanzo or navy beans.
Which vegetables are suitable for this salad?
- Include red onions, celery, bell peppers, tomatoes, and cucumber. Roasted vegetables also work well.
Can I add grains to the salad?
- You can add grains like farro or quinoa to make the white bean salad more wholesome and fulfilling.
NUTRITIONAL INFORMATION/SERVING
Per Serving size 1 salad cup
Total servings 6
Total Calories 260 kcal
Carbohydrates 40 g
Protein 12 g
Dietary Fiber 9 g
Total Fat 7 g
Sugar 5 g
Iron 5 mg
Sodium 195 mg
