Green Dense Bean Salad

A green version of a dense bean salad, this protein-packed vegan salad features 4 types of beans, avocado, cucumber, and fresh herbs.

Course Main Course, Mains, Salad, Side Dish, Sides, Summer

Cuisine American, Canadian, European

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Total Time 15

Servings people

Calories 333kcal

Add the lemon zest, lemon juice, oil, vinegar (if using), maple syrup, mustard, salt, and pepper to a large bowl. Whisk together to combine, making sure the vinaigrette is smooth.
Zest of a lemon, Juice of a lemon, 2 tablespoons olive oil, 1 tablespoon white wine vinegar, 2 teaspoons maple syrup or honey, 1 teaspoon Dijon mustard, ½ teaspoon sea salt, ½ teaspoon black pepper
Add the beans, cucumber, avocado, and herbs. Mix well to coat the beans and vegetables in the vinaigrette.
500 grams (3 ½ cups) mixed beans, 1 large cucumber, 1 large ripe avocado, Large handful dill, Large handful parsley
Serve immediately, or if you have time, it's best to let the salad rest, covered, at room temperature for an hour before serving. Alternatively, refrigerate for 3-4 hours. This salad keeps well for several days in the refrigerator.

Servings: while this says it serves 4, it depends on how large the serving is and how you serve it - my partner and I usually polish it off for a meal between the two of us.
Beans: pictured is a mix of chickpeas, large and small white beans, and kidney beans.
Mix well: make sure the salad really well mixed if you plan on storing it, or the avocado can start to brown. The lemon juice prevents this so don't omit it.
Season to taste: adjust the amount of salt added to suit your preference - this is important because beans will be more or less salty depending on type and whether they're canned or home-cooked. Adjust the lemon juice as needed too.
Let it rest: the salad is at its best after resting at room temperature for an hour or so, or in the refrigerator for about four hours. It's good immediately but even better when it's had some time to marinate.
Storage: dense bean salad keeps well in the refrigerator for several days, and tastes even better after resting for a day before serving. Transfer to a sealed container (or individual containers for easy lunches) and store for 3-4 days, or up to a week if you add the avocado the day you plan to eat it. If you plan on storing it for a couple of days, a little finely chopped red onion is a nice addition.