How long does it last?

To get the longest life out of your bean salad, I recommend folding in the avocado when you are ready to eat. Store the salad in an airtight container without the avocado and place in the fridge for up to 5 days. If you want to add the avocado regardless, I recommend using an avocado that isn’t overly ripe. It should just have a tiny bit of give to it. When mixed with the fat and acid from the dressing, it should help keep the avocado preserved for about 2-3 days.

Can I make this without mayo?

Yes. Just replace the mayo with the same amount of yogurt. Do note, that there won’t be as much richness to the dressing as a result.

How can I bump up the protein?

Add some more nutritional yeast to taste and use a protein-rich plant-based yogurt like Kite Hill or Forager Project Greek Yogurt to bump up the protein a bit more.

Charred Scallion Ranch Bean Salad

Description

This marinated bean salad is dressed in a creamy charred scallion ranch dressing. A fresh and tangy combo that will make you excited to hit your fiber goals.

Ingredients

Scale

Ranch Dressing

2 tbsp unsweetened plant-based milk (I used soy milk)
1 tsp white wine vinegar
2 scallions, ends removed
1 garlic clove, grated
Juice of half a lemon
1/3 cup plain unsweetened plant-based yogurt
3 tbsp vegan mayonnaise
1 tbsp nutritional yeast
1/2 tsp garlic powder
1/4 tsp onion powder
1-2 tbsp finely minced dill
1 tbsp finely minced chives
Kosher salt

Bean Salad

1/2 small red onion, thinly sliced
Juice of half a lemon
3 Persian cucumbers
1, 15oz can cannellini beans, drained and rinsed
1, 15oz can chickpeas, drained and rinsed
1/3 cup pepperoncini, thinly sliced
1/3 cup marinated artichoke hearts, chopped
1 jalapeño, thinly sliced
1 medium avocado, cubed
Toasted bread, for serving

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Instructions

Heat a heavy bottom pan over medium heat. When hot, place the scallions in the pan and allow to char for about 3 minutes. Flip the stalks, and char again on the opposite side for another 2 minutes, or until you see enough charring to your liking. Transfer to a cutting board to cool, then remove the stems and roughly chop.
To a blender cup add the milk and vinegar then allow to sit for five minutes. It should appear a bit chunky or granular as it sites. Add the yogurt, mayonnaise, lemon juice, grated garlic, nutritional yeast, garlic powder, onion powder, scallions, and 1/4 tsp salt. Blend until the mixture is completely smooth. Add the dill and chives, then pulse together 2-3 times to evenly mix everything together. Taste and adjust with more salt to your liking, then place in the fridge while you prep the bean salad.
Add the sliced red onion to a large mixing bowl with the lemon juice and a pinch of salt. Toss together and set aside.
To remove excess water from the cucumber, place the flat of your blade on top of each cucumber and use your other hand to smack the cucumber down its length to crack open. Roughly cut on a bias into 1 inch pieces. Transfer the cucumber to a bowl and sprinkle with a generous pinch of salt. Toss, then set to the side for at least 10 minutes. Discard any water that drains away.
To the bowl with the pickled onion, add the cannellini beans, chickpeas, pepperoncini, marinated artichokes, and jalapeño. Pour the ranch overtop, then toss everything together to combine.
When ready to serve, gently fold in the cubed avocado. Portion what you like and serve with a piece of freshly toasted bread.

Notes

To get the most life out of your salad, fold in the avocado when ready to serve.

Soak your sliced onions in cold water for 5 minutes. This will help cut their sharp flavor significantly. Just rinse off and pat dry before using.

Remove excess water from your cucumbers. Sprinkle with salt and allow the water to drain away from it for 15 minutes. Now the flavor of your salad won’t be diluted.

Customize it. I went for a mix of pickled, jarred and fresh ingredients to compliment the dressing, but you can feel free to add more or less of any of the recommended salad components.

Fix the flavors. If you feel the salad is to sharp or tangy, you can mellow it out with a few spoons of yogurt, mayo, or extra virgin olive oil. If tasting bland, make sure you are adding enough acid or salt to bring out the flavors of the garlic and herbs in your dressing.