You guys! I made possibly the best bean salad I’ve made in forever! It’s beautiful, delicious, vegan and fully Zero Waste! I decided to go the vegan route on this one because it was going to be my potluck dish for an event my vegan friend hosted. I figured, she’s being so generous and hosting this event at her place, the least I could do was make a dish that she could also enjoy. So I got at it and added all kinds of goodness. The best part, I already had everything on hand and took maybe 15 minutes to prep.
Side note: My beans were already prepped and in the freezer, so it took a simple rinse to unfreeze them and into the salad they went. You can find how I did it here.
1 cup of cooked red beans
1 cup of cooked chickpeas
1 cup of cooked black beans
1 red bell pepper diced
1 yellow bell pepper diced
2 cucumbers diced (you can peel them if you don’t care of the skin)
1 small head of broccoli (about a cup worth) cut into small chunks
1 large carrot, peeled and diced
½ cup of extra virgin olive oil
½ lemon, juiced
½ teaspoon of garlic powder
½ teaspoon of salt
1 teaspoon of dried parsley
Dash of dried basil
Wash and chop all veggies. Toss them all into a large bowl.
Add all dressing ingredients into a bowl and mix. I added mine to a mason jar, sealed it up and shook it like crazy. You can play with the dressing to adjust it to fit your tastes better. I took what was closest to me in my spice drawer and took a chance. It was a good thing I did because it turned out to be a win!
Add half the dressing to the salad mix and store the rest for later. It’ll save for a few weeks in the fridge. Mix the dressing and the veggies together and voila!
You now have a super fresh, simple and delicious dish for any time. I’ve also made this for week lunches and picnics. It’s just lovely.
If you wish to add a non vegan twist, feel free to throw some feta or bocconcini cheese into the mix. Whatever you can find at the fromagerie (cheese store) without packaging. This salad is great both ways! So the next time you’re looking for a protein packed salad and are tight on time, keep this recipe in mind. Bon Apetite!
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