Bean Salads

Chickpea and Carrot Salad with Parsley and Olives

Chickpea salad with olives and parsley

This adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish, as well — try it with Pasta with Vegan Alfredo Sauce. more→

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Spinach, Artichoke, and Chickpea Salad

Spinach, chickpea, and artichoke salad

A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.

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Contemporary Three-Bean Salad

Contemporary Three-Bean Salad

Classic three-bean salad gets a contemporary twist with balsamic vinegar, cilantro, and sunflower seeds. It’s an easy salad you can enjoy year round, but is a special favorite to serve with summer outdoor meals and your plant-based barbecued proteins. Photos by Lori Maffei. more→

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Black Bean Salad with Tomatoes, Olives, and Croutons

black bean salad with tomatoes, croutons, and olives

This easy and appetizing bean and tomato salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. It’s delicious with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. more→

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Black Bean and Corn Salad

Southwestern Black bean and corn salad

Corn and bell peppers look enticing against the dark backdrop of the black beans in this Southwestern-inspired salad. Double the recipe for a great potluck dish for a crowd. more→

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Black Bean and Avocado Salad with Oranges or Mango

Avocado and black bean salad

Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple—you know exactly what you’re going to get. Otherwise, tiny clementine sections work well to give little bursts of fruity flavor. more→

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Three-Bean Pasta Salad

green beans in a colander

Adding pasta to the popular three-bean salad combo gives it a contemporary twist. more→

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Orzo and Black Bean Salsa Salad

Cilantro on table

Bursting with Southwestern flavors, this pasta salad, made with tiny rice-shaped orzo, is as flavorful as it is easy to make. It features corn, prepared salsa and lots of cilantro.

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