Nicole’s Dead-easy Bean Salad
Sometimes when I want a more fulfilling salad than just something heavy on green leafies, I’ll go for beans (or potato.. but this is more veg heavy thankfully!). But I like variety and texture rather than just all beans, so here’s a kinda thrown together recipe for a well-rounded bean salad that’s pretty easy to customize and tinker with (strongly encouraged!). Dress it however you like! Creamy tahini-based, a vinagrette, something garlicky and packed with umami.. anything really works here.
Nicole’s Dead-easy Bean Salad (vegan and gluten-free) – Serves 4 as a main, 8 as a side.
- 1 15oz can of cooked beans (I used navy beans this time, but I like chick peas or a 5 bean mix, too!) – or whatever the equivalent of home-cooked beans would be
- Around a dozen grape tomatoes, sliced into thirds (to make small discs)
- 1 bell pepper (or capsicum, if you’re Australian) diced
- About a cup of diced green beans
- One large head of broccoli, cut up into the smallest florets you can
- A half a bunch of kale, torn into small pieces and massaged (the instructions for massaging kale, here, are great)
- Freshly cracked salt and pepper, to taste
Note: You could also add diced cucumber, finely sliced red onion or scallions, corn kernels, edamame etc.. Any veg that is or can be prepped to be bean-sized and that’s delicious in a salad! I’ve even thrown in lightly steamed diced sweet potato before.
How to get to the part where you end up eating delicious bean salad
Massage your kale, if you haven’t already! Set aside. Next, blanch the broccoli & green beans until just tender. Rinse with cold water and set aside.
Take a large bowl (or a large container you’ll be storing/transporting this salad in). Rinse your beans and throw them in. Next, add the diced veggies – here, tomatoes & bell pepper. After that, add the cooled broccoli & green beans, then the kale. Toss everything together with freshly cracked salt and pepper to taste.
Dress with your choice of dressing and serve! I often like to just add a little more lemon juice and olive oil, to keep it light complement the kale.