Veggie-Packed White Bean Salad

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5 from 1 vote

Veggie-Packed White Bean Salad

A hearty salad bursting with veggies! The perfect side to yur favorite vegan meat alternative, or you can enjoy it alone as a light meal.
My Notes:
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Meal Type: dinner, Lunch, Salads
Special: 30 Minutes or Less, Gluten-Free, Oil-Free, Seasonal (Hot Weather), Soy-Free
Tool: Stove
Ingredient: Asparagus, Carrots, Zucchini
Servings: 6
Calories: 302kcal
Ingredients
  • 3 tablespoon(s) vegan butter or olive oil
  • 1 zucchini sliced into semicircles
  • 8 oz asparagus cut into 2-inch pieces
  • 2 carrots peeled, then shaved into strips with a peeler
  • 3 clove(s) garlic minced or pressed
  • 1 cup(s) fresh or frozen peas
  • 2 green onions chopped
  • 1/2 teaspoon(s) crushed red pepper flakes (optional for spice)
  • 1/2 teaspoon(s) dried oregano
  • salt & pepper to taste
  • 1 19oz can(s) butter beans drained and rinsed
  • 3/4 cup(s) plant-based cream or full-fat coconut milk
  • 1/2 lemon juiced
  • 1 tablespoon(s) Dijon mustard
  • 1/2 cup(s) sliced or slivered almonds
  • 1/4 cup(s) fresh basil (for garnish)
Instructions
  • Heat the vegan butter in a large pot over medium-high heat. Add the zucchini and cook, stirring occasionally until golden, about 6 minutes. Now add in the asparagus, carrot, and garlic, and cook, stirring occasionally for a further 4 minutes. Stir in the peas, green onions, red pepper flakes, oregano, and season with salt and black pepper. Cook, stirring occasionally until the peas are warmed through, around 5 minutes.
  • Lower the heat, add the white beans and plant-based cream, bring to a simmer, continue to cook for a minute, and then turn off the heat.
  • Drizzle with lemon juice, mix in the vegan parmesan and dijon mustard, then season to taste with salt and pepper. If necessary, add 1 or 2 tablespoons of warm water to loosen the sauce. Serve the bean salad in bowls garnished with almonds and basil leaves.
Notes
Oil-free: to make oil-free omit the oil and do a water or broth sauté instead. 
Nut-free: to make nut-free, omit the almonds or replace them with sesame seeds.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 302kcal | Carbohydrates: 31g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 101mg | Potassium: 913mg | Fiber: 11g | Sugar: 7g | Vitamin A: 4349IU | Vitamin C: 25mg | Calcium: 86mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan