Bean Salads

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

Zucchini, roasted red pepper, and vegan mozzarella salad with fresh basil

Serve this hearty salad of chickpeas, vegan mozzarella, and zucchini on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley. more→

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Simple Marinated Beans

Mix up your favorite beans with fresh herbs and a vinaigrette, and you’ve got a great way to add protein to a meal. Adapted from The Vegetarian 5-Ingredient Gourmet. more→

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Marinated Black-Eyed Peas

Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian. more→

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Dilled Chickpea Salad

chickpeas in a spoon

This simple chickpea salad is made special with fresh dill, olives, and a hint of mustard. Spread it on fresh bread, stuff into a pita or wrap with leafy greens. Or, just dollop onto a green salad. more→

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Mediterranean Bean Salad with Pickled Beets

This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West. more→

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Navy Bean and Green Bean Salad with Fresh Herbs

Green beans on table

Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better! more→

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