Vegan Tangy Bean Salad Recipe

Introduction

Dive into the vibrant flavors of this vegan tangy bean salad, a refreshing dish that combines a variety of beans, fresh vegetables, and a zesty dressing. Perfect for summer picnics, potlucks, or as a satisfying snack, this salad is not only delicious but also nutritious, packed with protein, fiber, and essential vitamins. Whether you’re following a vegan lifestyle or simply looking to incorporate more plant-based meals into your diet, this recipe promises to delight your taste buds while offering a wholesome dining experience.

Ingredients

For the Dressing:

  • 1/3 cup vegetable oil
  • 1/4 cup white vinegar (or apple cider vinegar)
  • Juice of 1 lime
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder

For the Salad:

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) other beans (black-eyed peas, pinto), drained and rinsed
  • 1/2 red onion, finely diced
  • 1.5 cups sweet corn kernels (fresh or thawed if frozen)
  • 1 cup cherry tomatoes, halved
  • 1 jalapeño, finely diced (optional, for heat)
  • 1 cup shelled edamame (optional, for extra protein)
  • 1/2 cup diced bell pepper (any color)

Garnish:

  • Fresh cilantro or parsley, chopped

Instructions

  1. Preparing the Dressing:
    • In a large mixing bowl, whisk together the vegetable oil, vinegar, lime juice, sugar, salt, and garlic powder until the sugar is dissolved and the ingredients are well combined. Set aside.
  2. Assembling the Salad:
    • To the bowl with the dressing, add the drained and rinsed black beans, other beans (black-eyed peas or pinto beans), finely diced red onion, sweet corn kernels, cherry tomatoes, jalapeño (if using), edamame (if using), and diced bell pepper.
  3. Mixing and Marinating:
    • Gently toss all the ingredients together until evenly coated with the dressing. This ensures that each bite is infused with the tangy flavors of the dressing.
    • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld together. For optimal taste, refrigerate overnight.
  4. Garnishing and Serving:
    • Before serving, give the salad a gentle toss to redistribute the dressing and flavors.
    • Garnish with fresh chopped cilantro or parsley for a burst of freshness and added visual appeal.

Nutrition Information

  • Serving Size: 1 cup
  • Calories: 180
  • Total Fat: 7g
    • Saturated Fat: 1g
    • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 380mg
  • Total Carbohydrates: 25g
    • Dietary Fiber: 6g
    • Sugars: 5g
  • Protein: 7g

Smart WW Points

  • SmartPoints: 4 per serving (based on WW Green Plan)

Additional Tips

  • For a more pronounced tangy flavor, increase the amount of vinegar or lime juice in the dressing.
  • Customize the salad by adding diced avocado or cucumber for extra texture.
  • This salad is versatile and can be served as a side dish, a topping for tacos or nachos, or enjoyed on its own as a light meal.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Conclusion

This vegan tangy bean salad recipe offers a delightful blend of beans, vegetables, and a tangy dressing that enhances the flavors with every bite. Whether you’re looking for a nutritious snack, a side dish for your next barbecue, or a light lunch option, this salad fits the bill perfectly. Enjoy the convenience of preparing ahead and the satisfaction of knowing you’re indulging in a dish that’s both tasty and nutritious. Embrace the flavors of this tangy bean salad and elevate your dining experience with its vibrant ingredients and low SmartPoints for those mindful of their wellness goals.