Cooked - Dense Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Dense Bean Salad

5.0

¼ cup red wine vinegar

6 tablespoons hemp hearts

2 tablespoons nutritional yeast

1 tablespoon mellow miso ((white miso))

1 large clove garlic

½ cup chives

½ cup fresh parsley leaves

1 small lemon (juice, or to taste)

½ 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)

½ cup fresh parsley (chopped)

¼ cup raw pumpkin seeds

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

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 92 weeks ago

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