I love making cold salads like these on hot summer days because sometimes I just can't be bothered to cook. This Bean Salad is super easy and quick to throw together, it is filling, and full of plant-based protein thanks to the beans, lentils, and the cashews in the dressing. I think a good dressing is what makes salads not boring, that's where the flavors come from. This Cashew Dressing is soo creamy and flavorful. If you like to meal prep, this recipe is also perfect for that! See notes on how to store and keep everything fresh.
Ingredients:
400g can white beans, drained and rinsed
400g can chickpeas, drained and rinsed
half a can cooked lentils, drained and rinsed
95g green olives
1 red onion, diced
120g unsalted cashews, soaked
2 cm ginger, peeled
3 garlic cloves
juice and zest of 1 lemon
1 big medjool date or 2 tbsp agave
1 green chili pepper, optional
salt to taste
.
Instructions:
Add white beans, chickpeas, lentils, and red onion to a bowl.
To make the dressing, add soaked cashews, ginger, garlic, juice and zest of a lemon, salt, medjool date or agave, and chili pepper if using to a blender. Blend until smooth and creamy. Add a bit of water at a time, until your desired consistency is reached.
Drizzle the dressing on top of the salad.
Serve cold and enjoy!
Notes:
If you're meal prepping this salad, I recommend storing the dressing separately, in an airtight container. Drizzle the dressing on top of the bean salad whenever you're ready to enjoy it. This will help prevent the salad from becoming soggy and ensure that the dressing doesn't dry out.
Feel free to switch up the beans in the salad! Kidney and black beans also work well in this recipe. Fresh herbs like parsley would also be a great addition.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!
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