Vegan Bean Salad (Caribbean Style)
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 15oz chickpeas ((1½ cup cooked))
- 1 15oz red kidney beans ((1½ cup cooked) (peas))
- 1 15oz brown pigeon peas ((1½ cup cooked) (gungo peas))
- 2 scallion (sliced)
- ½ cucumber (chopped)
- 1 large avocado (chopped (pear))
- 2 tsp fresh thyme
- ⅓ cup chadon beni (chopped)
- ¼ cup balsamic vinegar ((64g))
- ¼ cup extra virgin olive oil ((54g))
- 1 tsp ground mustard
- 1 tbsp agave nectar
- ¼ tsp garlic granules
- ¼ tsp black pepper
- ¼ tsp pink salt
Method
- In a small bowl combine and whisk together the balsamic vinegar, extra virgin olive oil, ground mustard, garlic granules, pink salt and black pepper then set aside.
- In a large bowl, add the pigeon peas, chickpeas, red kidney beans, scallion, cucumber, avocado, fresh thyme and shado beni.
- Use a large spoon to toss and combine the legumes with the fresh herbs.
- Drizzle the dressing all over the salad and toss one more time.
- Leave the salad to rest for 10-15 minutes so the dressing can marinate the beans etc...
- Serve accordingly.