Can this be made without oil?

Yes, just note that the mouth feel of the salad will change slightly. It might be a good idea to add more avocado to help make up for that change in texture.

Is there a cheaper alternative to maple syrup?

You can use regular granulated sugar and mix it with the tomatoes. Mix well to ensure that the sugar does dissolve in the marinade. You may also find that alternative sweeteners like agave or brown rice syrup may be cheaper based on where you live.

Can I use a different white bean?

Yes. Great alternatives to cannellini beans are Great Northern beans and navy beans. There are only slight differences in the size and texture of the beans, but they provide very similar nutrition profiles.

How long does this store for?

If making in advance, just store the mixed bean salad without the avocado in an airtight container and place in the fridge. If serving for a gathering, I would serve within 2 days so the ingredients look their best. Leftovers can be stored for up to 4 days. When ready to serve, just stir in the fresh diced avocado.

Cannellini Bean Salad with Maple Lime Dressing

Description

This Cannellini Bean Salad is an easy no cook meal dressed in a deliciously simple maple lime dressing using sweet and savory cherry tomatoes. Serve over your favorite grain for a filling and nourishing bowl.

Ingredients

Scale

1 cup cherry tomatoes, halved
3 cloves of garlic, crushed
2 tbsp extra virgin olive oil
1 tbsp soy sauce or coconut aminos
1 tbsp maple syrup or more to taste
1 tbsp white wine vinegar
1/4 tsp red pepper flakes, optional
1/2 tsp each fennel seeds and ground coriander
1, 15 oz can of cannellini beans, rinsed and drained
1/4 cup parsley, minced
1/4 cup cilantro, minced
2 scallions, sliced
Juice and zest of one lime
1 avocado, cubed
Salt and pepper

For Serving

Cooked couscous or quinoa

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Instructions

Prepare couscous by combining equal parts couscous and boiling water (I used 1 cup each and mixed in some bouillon paste for more flavor) in a bowl, cover and let stand for at least 10 minutes.
To a small bowl combine the cherry tomatoes and 1/4 tsp kosher salt and allow to sit for 10 minutes. Add in the garlic, oil, soy sauce, maple syrup, vinegar and seasoning. Mix to combine then set aside.
In a separate mixing bowl add beans, parsley, cilantro, scallions, lime zest and juice along with another pinch of salt and pepper. Give everything a good mix to combine then top with the tomato mixture and cubed avocado. Mix everything until well incorporated. For best flavor, allow to marinate for at least an hour, but can be enjoyed immediately if desired. Serve over couscous and enjoy.

Notes

To keep the avocado from browning, add and stir in the avocado just before serving.

For optimal flavor, allow the whole mixed salad to sit in the fridge for up to 1 hour so the beans can marinade in the dressing. More flavor in every bite is a good thing.

Use couscous if you want to make this a no cook meal. Take Moroccan-style couscous and add hot water to it. Allow it to sit for 10 minutes, then fluff and it’s ready to serve.