Easy vegetable salad recipes


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521 points
Easy vegetable salad recipes

Turn canned or dried beans, lentils and chickpeas into tasty salads that will add a healthy boost to your salads and meals in general. Perfect year-round, these fiber-rich salads are a great way to incorporate legumes into your diet.

1. Vegetable salad with vinaigrette

Chickpeas are the perfect addition to any salad, enhancing it with their characteristic earthy flavor.

Ingredients

  • 425 g of organic chickpeas.
  • 425 g of organic kidney beans.
  • 425 g of cannellini beans.
  • 1 stalk of celery.
  • ½ cup celery leaves, to serve.
  • 1 red onion.

Vinaigrette dressing:

  • ¼ cup of apple cider vinegar.
  • 1 tablespoon of mustard.
  • 1 clove of minced garlic.
  • 2 tablespoons of lemon juice.
  • ⅓ cup of extra virgin olive oil.
  • 1-2 tablespoons of honey.
  • Salt and pepper to taste.

Preparation

  1. In a bowl or jar with a lid, place all the dressing ingredients. Mix well, until the vinaigrette is integrated. If you’re using a jar with a lid, shake until well blended.
  2. You can use more honey to sweeten it if you like.
  3. Next, wash and drain all the chickpeas, kidney beans and cannellini beans.
  4. Clean and cut the celery stalk into small pieces. Wash and cut the celery leaves into small pieces. Thinly slice the red onion and separate the slices.
  5. In a bowl add onion, celery and beans. Pour dressing over salad and toss until well combined. Season if necessary.

Tip: To add protein, cut tofu into 1cm cubes and fry with olive oil spray until lightly browned. Let it cool and add it to the salad.

2. Turkish Bean and Dill Salad

Middle Eastern style bean salad, peasant style and very tasty.

Ingredients

  • 420g canned cannellini beans, drained and rinsed.
  • 420 g canned beans, drained and rinsed.
  • 1 small chopped onion.
  • 6 eggs, boiled and cut into cubes.
  • 6 chopped pickles.
  • 1 green pepper cut into cubes.
  • 1 Lebanese cucumber cut into cubes.
  • 2 teaspoons of dried coriander.
  • 1 tablespoon of chopped parsley.
  • 1/2 teaspoon sea salt *to taste.
  • 1/4 teaspoon black pepper optional.
  • 1/4 cup of olive oil.

Method

  1. Mix the beans in a large bowl.
  2. Add the rest of the ingredients ending with the eggs, dill and parsley.
  3. Pour over the olive oil and season to taste.
  4. Marinate in the fridge for a few hours before serving to let the dill flavor meld.

3. Broad bean salad

Ingredients

  • Lettuce (to taste).
  • 1/2 onion (30-40 g).
  • 1 can of cooked broad beans (490 g).
  • Salt, olive oil, black pepper, Modena vinegar (to taste).

Preparation

  1. Wash, drain and chop the lettuce into fine strips.
  2. Place the beans in a colander and proceed to run them under water to remove the preservative.
  3. Separately, cut the onion into half rings.
  4. Bring a pot of water to a boil and, when it reaches its boiling point, add the onions and cook for a few minutes. The idea is that the onion is not too soft, so you must be careful.
  5. Once the onion rings have softened, remove them from the pot and run them under cold running water. The objective of this step is for the onion to lose a little acidity.
  6. In a bowl mix all the ingredients. Season with salt and pepper to taste and add a splash of olive oil and vinegar.
  7. Serve and enjoy your country legume salad.

We have a variety of ways to prepare a vegetable salad, you can add or remove ingredients, make it suitable for vegetarians, for those who want to add meat and more protein, in short, it is a very delicious alternative to enjoy a healthy salad.


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521
521 points