Dense Bean Salad with Crunchy Vegetables and Guacamole Dust
Serves
4
Prep
20 mins
Cook
No cooking
Share recipe
This dense bean salad uses chickpeas and black beans as its base, with red pepper, celery and carrot for crunch. A lime-and-Guacamole Dust dressing coats every spoonful without mayonnaise or leafy greens. Chop the vegetables small, chill for 30 minutes and portion into containers for lunches over the next few days.
1 can chickpeas (15 ounces / 425 g), drained and rinsed
1 can black beans (15 ounces / 425 g), drained and rinsed
1 medium red bell pepper (about 150 g), finely diced
2 celery stalks (about 100 g), finely diced
1 large carrot (about 100 g), cut into small dice
1/4 cup (40 g) finely diced red onion
1/4 cup (10 g) chopped cilantro
3 tablespoons (45 ml) extra-virgin olive oil
2 tablespoons (30 ml) fresh lime juice
1 tablespoon (15 ml) water
2 level teaspoons (10 ml) Desert Dust Guacamole Seasoning, plus up to 1 teaspoon (5 ml) if needed
Directions
Drain the two beans. Rinse the chickpeas and black beans separately, then drain thoroughly. Wash and dry the fresh vegetables and cilantro. Put the drained beans in a large mixing bowl.
Make the dressing. In a small bowl, stir 2 level teaspoons Guacamole Dust into the lime juice and water. Let it hydrate for 5 minutes while chopping, then whisk in the olive oil.
Keep the chop small. Remove the pepper stem and seeds and peel the carrot. Cut pepper, celery and carrot into roughly 1/4-inch (6 mm) dice. Finely dice the red onion and chop the cilantro.
Combine and chill. Add the chopped vegetables and cilantro to the beans. Pour over the dressing and fold until evenly coated. Cover and refrigerate for 30 minutes, then stir from the bottom to redistribute the dressing.
Season and portion. Taste a spoonful containing beans and vegetables. Add more Dust if needed, 1/4 teaspoon at a time, up to 1 additional teaspoon. Divide among four lunch containers or serve from the bowl. Keep chilled until eating.
Yield: 4 lunch portions. Prep timing: 20 mins prep + 30 mins chilling.
The Dust In This Recipe
Guacamole Seasoning
$19.99
Make it with Desert Dust Guacamole Seasoning. Measure the Dust as listed, then taste before adding more seasoning.
✦Crystallized LimeBright lime brings the fresh, zesty kick.
✦Organic SpicesOnion, garlic, coriander and jalapeño build the savory base.
Beans are the main ingredient, with chopped vegetables mixed throughout rather than a bed of lettuce. Chickpeas stay fairly firm while black beans add a softer bite. Small vegetable pieces make it easy to get both beans and crunch in each spoonful. This version has no mayonnaise, meat or cheese.
CAN I USE A DIFFERENT BEAN COMBINATION?
Yes. Keep about 3 cups of fully cooked, drained beans in total. Pinto beans can replace black beans, and white beans can replace chickpeas, although the softer beans need gentler mixing. If using home-cooked beans, cool them promptly before assembling. Dry beans must be fully cooked separately, not soaked directly in the dressing.
WHICH VEGETABLES HOLD UP FOR MEAL PREP?
Small pieces of bell pepper, carrot and celery give this version its sturdy crunch. Dry them after washing and drain the beans well. Watery tomatoes or cucumber change the storage texture, so add those only to individual servings if desired. Keep avocado and leafy greens separate and add them just before eating.
HOW FAR AHEAD CAN I MAKE IT?
Prepare up to 3 days ahead and store in covered containers at 40°F (4°C) or below. The vegetables gradually soften and the beans take up dressing, so stir before serving. If a portion seems dry, add a small squeeze of lime or a little olive oil to that portion.
HOW SHOULD I PACK IT FOR LUNCH?
Use a chilled container and an insulated lunch bag with ice packs if a refrigerator is unavailable. Keep it cold until eating. Discard salad left unrefrigerated for more than 2 hours, or 1 hour above 90°F (32°C). Freezing the complete salad is not recommended for its crunchy vegetable texture.
IS GUACAMOLE DUST THE SAME AS ADDING AVOCADO?
No. It is a dry seasoning with onion, garlic, coriander, jalapeno and lime crystals; this recipe contains no avocado. It also contains sea salt, so begin with the measured amount and taste before adding more. Check the current package for allergens; do not replace it spoon-for-spoon with prepared guacamole dip.
CAN I CHANGE THE HERB OR MAKE IT MILDER?
Parsley can replace the cilantro by the same chopped volume. Guacamole Dust contains jalapeno, so heat sensitivity will vary. For a gentler version, start with 1 level teaspoon (5 ml) instead of 2, then taste after chilling. Toast, flatbread or a separately cooked protein can be served alongside; those are optional additions to the salad.
