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    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

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    Vegan Option

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    Gluten-Free Option

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    Dairy-Free

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Home / Recipes
Spring Dense Bean Salad
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Rated 5.0 by 15 users.

Spring Dense Bean Salad

Aka: an extremely hearty, nourishing, SATISFYING salad that has taken America - and now the UK - by storm! You could really use any ingredients, but we’ve got a spring version here. The key is to chop the ingredients all roughly to a similar size, that way, you get a little bit of everything in one forkful. Be generous with the dressing - it soaks into the ingredients so that the salad only gets better over time. But you could also save the dressing to use just before serving, if you prefer it that way.


Feeds: 3
Takes: 10 minutes
Ve* G

Ingredients

For the Vinaigrette

100ml extra virgin olive oil

The juice of 1 lemon (zest reserved for the salad)

1 tbsp apple cider or white wine vinegar

1 tsp dijon mustard

1 tsp honey or agave

1 large banana shallot, finely chopped

 For the salad

1 x jar of Organic White Beans or Queen Cannellini Beans - drained and rinsed

125g asparagus

45g shelled pistachios, roughly chopped

30g mix of soft herbs - such as basil, dill and parsley, roughly chopped

½ cucumber, roughly diced

150g jarred artichoke hearts, quartered

200g feta cheese, crumbled (optional)

Directions

1

Lightly toast the pistachios in a dry pan over a medium heat - roughly 2-3 minutes - until golden and smelling toasty. Roughly chop and set aside.

2

Blanch the asparagus in a pan of boiling, salted water and cook for 2 minutes until just tender, but still has some bite. Drain, rinse and chop into bite sized pieces - a similar size to the rest of the ingredients. The key is getting everything of a similar size!

3

In a mixing bowl, combine the vinaigrette ingredients. Check for seasoning, adding more lemon juice for acidity or honey for sweetness, to your liking.

4

Add all of the ingredients to a large mixing bowl with a crack of black pepper and drizzle over the dressing. Toss well to combine.

5

Serve immediately for a hearty lunch, or, this salad will keep in the fridge for up to 3 days - the dressing soaks into the ingredients and it only gets better over time!

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