Cooked - Protein Bean Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

asunnysideupday

Protein Bean Salad

3.0

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 chopped chives ((roughly chopped))

½ cup fresh parsley leaves

1 small lemon (juice)

½ cup water

Salt ((or salt substitute) to taste)

1 small red onion (small dice (about 1 cup))

1 large red bell pepper (small dice)

2 tablespoons capers ((reduced sodium) rinsed, and minced)

6 sun-dried tomatoes (jarred, preserved in oil, rinsed, or plain sun-dried tomatoes, soaked in water)

1 cup artichoke hearts (marinated and quartered from jar, strained, and rinsed)

2 ¼ cups chopped cabbage ((about one-fourth head))

1 ½ cups cooked white beans

1 cup frozen shelled edamame beans (thawed)

1 cup cooked French lentils (or Puy, green, or brown lentils )

1 medium cucumber (small dice (optional))

½ cup fresh parsley (chopped)

Make the dressing: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, and water to the canister of a blender. Blend on high until smooth.
For serving: Place the red onion, bell pepper, capers, sun-dried tomatoes, artichoke hearts, cabbage, white beans, edamame beans, lentils, cucumber, and parsley into a large bowl. Add two-thirds of the dressing and mix to combine. Add more dressing as desired.
For meal prep: Use three to four (24 to 32-ounce) jars with tight-fitting lids. Add one-third of the dressing to each jar followed by the bell peppers, red onion, artichoke hearts, cabbage, sun-dried tomatoes, capers, edamame, white beans, and lentils. Omit the cucumber if stored overnight.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 54 weeks ago

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