Treat your beans like a dip and marinate them in a creamy homemade salsa verde. The tastiest way to get in some fiber and protein!
Expert Tips
- Give your onions a soak in cold water for 10 minutes then rinse and drain. It will cut the sharpness and astringency of the onions.
- Let it marinate. Much like the name suggests, the flavors get better the longer the beans sit in the sauce. When ready to serve, just give a mix then enjoy.
- Use whatever bean combo you like. I used chickpeas because that is what I had on hand. Try it with chickpeas and white beans, white beans and red kidney beans, or chickpeas and pinto beans.
Frequently Asked Questions
Once fully prepared, store the marinated beans in an airtight container in the fridge for up to 4-5 days.
You can enjoy this served over a tostada, as a dip with your favorite chips (I love this with plantain chips), in a gluten-free wrap, or over rice or quinoa.
Bean salads are a delicious way to get in more protein, fiber, and vegetable variety into your diet. Fiber and varying up your plant-based ingredients in your diet helps to support your gut microbiota. A balanced and well fed gut microbiome may help improve digestion, support immune function, and reduce chronic disease risk (Reference). The way that these bean salads are designed is to be meal prepped ahead so that the beans and vegetables can marinate in the dressing and get tastier over time. Because why not make the nutrition more enjoyable to consume!
You can, but the sauce may not be as creamy. If you want that creamy texture, I would suggest blending it along with an avocado. If using avocado, it will cut down on how long you can store this salad to 2-3 days.
More Bean Salads To Try
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Description
Treat your beans like a dip and marinate them in a creamy homemade salsa verde. The tastiest way to get in some fiber and protein!
Bean Salad
Salsa Verde Cremosa
For Serving
- Place the onions and jalapeño in a bowl. Add the juice of one lime, generous pinch of salt, and sweetener then toss together and set aside.
- Heat a skillet over medium low heat. Add 1 tablespoon of oil to heat through, then add the poblano and sauté for about 4-5 minutes to help char around the edges. Transfer the cooked peppers to a large mixing bowl, then add the chickpeas, marinated onions, artichoke hearts, and cilantro.
- Place the same pan over medium heat. Add 2 tablespoons of oil and heat through then add the shallots, tomatillos, jalapeño, and garlic. Allow to cook, stirring the vegetables occasionally until golden and charred around the edges, about 6-8 minutes. Remove from heat and allow to cool to room temperature.
- Transfer the vegetables and oil to a blender cup then add the cilantro, and vegetable bouillon. Blend until smooth and creamy. Taste and add additional salt to taste if needed.
- Reserve 3 tbsp of the salsa to the side then pour the remainder over your beans and vegetables then give a toss to combine.
- To serve, spread some mashed avocado over a tostada and top with the beans and extra salsa verde.
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