Spiced Bean Salad
This spiced bean salad is made with fresh veggies and hearty beans tossed in an easy and flavorful dressing. The perfect meal prep lunch!
PREP TIME
25 minutes
COOK TIME
2 minutes
INGREDIENTS
23
Serves: 4
Ingredients
Dressing
- .5 tsp.5 tsp.5 tsp Coriander, Ground
- .5 tsp.5 tsp.5 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp Turmeric
- .25 tsp.25 tsp.25 tsp Black Pepper
- .5 tsp.5 tsp.5 tsp Salt
- .25 tsp.25 tsp.25 tsp Cayenne Pepper, or chile powder, optional for heat
- 2 Tbsp2 Tbsp2 Tbsp Olive Oil
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Cumin Seed, Whole
- 3 Tbsp3 Tbsp3 Tbsp Lemon Juice
- .5.5.5 Lemon Zest
- .5 tsp.5 tsp.5 tsp Mustard, Whole Grain
Salad
- 2 cups2 cups2 cups White Beans, or any bean, cooked
- 111 English Cucumber, or 2-3 Persian cucumbers, diced
- 222 Tomato, diced
- 111 Carrots, grated
- 111 Celery, thinly sliced
- 222 Green Onion (Scallion), thinly sliced
- 1 cup1 cup1 cup Parsley, Flat Leaf, loosely packed, chopped
- 222 Tangerines (Mandarin Orange), diced
- .5 cup.5 cup.5 cup Walnuts, toasted, chopped
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Make dressing: In a small bowl, mix together coriander, paprika, turmeric, salt, black pepper, and chile powder.
- Heat olive oil in a small pan over medium heat. Add garlic and cumin seeds and stir constantly for 1 minute or until garlic just starts to turn golden.
- Turn off heat and quickly pour the olive oil mixture into the bowl of spices. The oil should sizzle. Mix together the oil and spices and set aside to cool.
- Prep salad: While the dressing is cooling, prepare the salad. Add all salad ingredients to a large mixing bowl
- Finish dressing: Once the dressing has cooled, add lemon juice, lemon zest, and mustard. Whisk until well combined.
- Toss salad: Pour dressing over salad and toss until well combined.
- You can serve immediately, but the flavors will be better after marinating for a few hours in the fridge.
Notes
Dressing: Feel free to play around with the spice mix to find what you like best. Try curry powder, Cajun seasoning, BBQ seasoning, nutritional yeast, onion powder, etc. Beans: Chickpeas, black eyed peas, kidney beans, white beans, or green lentils work well. Herbs: Instead of (or in addition to) parsley, try other herbs like cilantro, mint, or dill. Nuts: Pecans, pistachios, almonds, cashews, pumpkin seeds, sunflower seeds, or hemp seeds would be delicious too! Fruit: Try other fresh fruit like apples, peaches, or mangos, or use dried fruit like raisins, dried cranberries, or dried apricots.
Add a Note
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Paleo Pescetarian Plant Based Salads Shellfish Free Side Dishes Specific Carbohydrate Diet Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 372 |
| Fat: | 18 g |
| Carbohydrates: | 74 g |
| Protein: | 29 g |
| Cholesterol: | 0 g |
| Sodium: | 363 mg |
| Fiber: | 26 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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