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Crunchy Veggie & Bean Chopped Salad
A vibrant and nutritious salad that’s bursting with flavor and packed with health benefits!
Our Crunchy Veggie & Bean Chopped Salad is a perfect combination of textures and tastes, featuring creamy black beans, crunchy veggies, and a tangy, turmeric-infused dressing.
The star of the show is the humble black bean, which provides a boost of plant-based protein, fiber, and folate.
The addition of crunchy veggies like celery, cucumber, and radishes adds a satisfying crunch and a dose of vitamin K, potassium, and antioxidants.
But the real magic happens in the dressing, where the anti-inflammatory powers of turmeric meet the sweetness of raw honey and the tanginess of apple cider vinegar.
This creamy dressing brings all the flavors together and adds an extra layer of nutrition to this already-healthy salad.
Dig in! Our Crunchy Veggie & Bean Chopped Salad is the perfect side dish, lunch, or snack to fuel your body and your taste buds.
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4 Servings
Ingredients:
- 1 x 15ozs black beans, drained and rinsed
- 1 red onion, small diced
- 3 celery ribs, diced
- 1 English cucumber, diced
- 12 radishes, diced
- 1 large bell pepper, diced
Dressing:
- 1/2 cup plain Greek yogurt or unsweetened coconut yogurt
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tsps turmeric powder
- 2 cloves fresh garlic, minced
- 2 Tbsps raw honey or pure maple syrup
- 2 Tbsps raw apple cider vinegar
Instructions:
Place all dressing ingredients in a blender and blend until smooth. Alternatively, you can whisk until well combined.
Dice all the crunchy veggies for the salad and place in a large serving bowl together with the beans.
Drizzle with your dressing and stir to combine.
Cover and place in the refrigerator for at least an hour before serving for best flavor.
Store leftovers in a sealed container in the refrigerator for up to 3 days.
Enjoy!
❤️Rachel
Ingredients
- 1 x 15ozs black beans, drained and rinsed
- 1 red onion, small diced
- 3 celery ribs, diced
- 1 English cucumber, diced
- 12 radishes, diced
- 1 large bell pepper, diced
Dressing:
- 1/2 cup plain Greek yogurt or unsweetened coconut yogurt
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 tsps turmeric powder
- 2 cloves fresh garlic, minced
- 2 Tbsps raw honey or pure maple syrup
- 2 Tbsps raw apple cider vinegar
Instructions
- Place all dressing ingredients in a blender and blend until smooth. Alternatively, you can whisk until well combined.
- Dice all the crunchy veggies for the salad and place in a large serving bowl together with the beans.
- Drizzle with your dressing and stir to combine.
- Cover and place in the refrigerator for at least an hour before serving for best flavor.
- Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Enjoy!
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