Dense Bean Salad

Dense Bean Salad

from cookingforpeanuts.com
15 min
5 servings

Meet my Triple Antioxidant Dense Bean Salad—a vibrant, nutrient-packed dish featuring the three beans with the highest antioxidant content!

Ingredients

  • 1/4 cup red wine vinegar
  • 6 tablespoons hemp hearts
  • 2 tablespoons nutritional yeast
  • 1 tablespoon mellow miso ((white miso))
  • 1 large clove garlic
  • 1/2 cup chives
  • 1/2 cup fresh parsley leaves
  • 1 small lemon (juice, or to taste)
  • 1/2 cup water
  • 1 tablespoon date syrup (or maple syrup, or to taste)
  • Salt (or salt substitute, to taste)
  • 1 cup cooked French lentils (or Puy, or green lentils)
  • 1 cup cooked kidney beans
  • 1 cup cooked black beans
  • 1 large red bell pepper (small dice)
  • 1 pint grape tomatoes (quartered)
  • 1 cup artichoke hearts (marinated and quartered from a jar, strained, and rinsed)
  • 6 sun-dried tomatoes ((jarred, preserved in oil, rinsed) or plain sun-dried tomatoes, soaked in water)
  • 1 medium shallot (minced)
  • 2 tablespoons capers (reduced-sodium, rinsed and minced)
  • 1/2 cup fresh parsley (chopped)
  • 1/4 cup raw pumpkin seeds

Directions

  1. 1

    Make the dressing: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, water, and date syrup to the canister of a blender. Blend on high until smooth.

  2. 2

    Combine: Place the lentils, kidney beans, black beans, bell pepper, tomatoes, artichoke hearts, sun-dried tomatoes, shallot, capers, parsley, and pumpkin seeds into a large bowl.

  3. 3

    Dress: Add about two-thirds of the dressing and mix to combine. Add more dressing as desired.