Do you guys have those pre-made ‘health food’ salads at your groceries??? Like tabbouleh, chickpea, three bean salads? Our local store does.
One of my favorites is Black Bean Salad. Specifically Cedar’s Black Bean Salad (who are by no way sponsoring this post…) They just happen to be one of the only brands available in our store.
A few months back I did a copy cat recipe of their Chickpea Salad. It features chickpeas (obviously), dried cranberries, and edamame. It is definitely my number one. But this one comes in as a close second. One of my readers actually asked me if I had this recipe. I said I would look into it. And well- here it is!
Full of lots of fiber and protein, this salad can be used as a side dish or even a main meal for us vegans (add some grains and your good to go!).
I actually think I might make it to take to a summer party. Maybe memorial day? I always find that dishes like this get eaten right up- believe it or not. I think people like to try new healthy dishes, just as much as they like the old, unhealthy dishes. I took quinoa tabbouleh to Scarlett’s end-of-the-season basketball party and everybody raved about it! I honestly didn’t think anybody would eat it. Sure showed me!
This is a SALAD. So change it up to your own tastes. Swap green bell peppers for red. Use scallions instead of white onions (or maybe use red). Don’t like the thick skin on kidney beans (I hear ya!), pinto is fine. Do your own thing!
- FOR THE DRESSING:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar (or apple cider vinegar)
- 1 teaspoon maple syrup (or agave nectar)
- 2 tablespoons chopped fresh parsley
- 1 garlic clove, minced
- ½ teaspoon sea salt (or less if using canned beans)
- ¼ teaspoon black pepper
- FOR THE SALAD:
- 1 (15-ounce) can black beans, drained and rinsed
- ⅔ cup kidney beans (drained and rinsed, if canned)
- ½ cup chopped green peppers
- ½ cup chopped, seeded cucumber
- ½ cup corn
- ½ cup finely chopped onions
- FOR THE DRESSING: Whisk all the dressing ingredients together in a large bowl until well combined.
- FOR THE SALAD: Add all the salad ingredients to the bowl and toss well. Cover and place in fridge to allow flavors to meld for at least one hour.
For a less strong raw onion taste- rinse the chopped onion in a fine mesh strainer and let it drain completely, then add it to the salad (or use scallions.)