Can I make this salad vegan?

Absolutely! Just swap in unsweetened coconut yogurt for the Greek yogurt and use pure maple syrup instead of honey in the dressing. The flavors pop just as beautifully.

Will the veggies get soggy if the salad sits overnight?

The great news is that these crunchy veggies hold up especially well, even after soaking in the dressing. If you want the crispest texture, dice and dress right before serving, but leftovers will still have plenty of bite for a couple of days.

Can I use canned beans other than black beans?

Yes, you sure can. Great Northern beans, kidney beans, or chickpeas work wonderfully. Choose what you love or have on hand.

What if I don’t have turmeric?

No problem—while turmeric gives the dressing its sunny color and gentle heat, you can skip it if needed. Try a little curry powder or smoked paprika for a twist.

Crunchy Veggie & Bean Chopped Salad Recipe

Colorful, refreshing, and bursting with crisp flavors—this Crunchy Veggie & Bean Chopped Salad is simply a celebration in a bowl! With plenty of crunchy veggies and hearty black beans, tossed in a zesty turmeric-honey yogurt dressing, this dish comes together in a flash. It’s ideal when you need something quick, nourishing, and totally satisfying on a busy weeknight.

Why You’ll Love This Recipe

Super Fast to Put Together: This salad is a true lifesaver—no need to fuss with cooking or complicated steps. Just chop, mix, and toss everything together.
Packed With Nutrition: Between the fiber-rich black beans, hydrating cucumber, antioxidant-loaded radishes, and zingy turmeric, every bite feels good for you.
Customizable to Your Taste: Whether you lean creamy or prefer a vegan twist, the dressing and veggies adapt beautifully to your needs.
Irresistibly Crunchy: Every single vegetable in this salad brings a different kind of crunch, making each forkful satisfyingly crisp.

Ingredients You’ll Need

Here’s what goes into making this sensational salad, along with a few notes for best results:

Black beans: Add a hearty texture and boost of plant-based protein. Canned beans make this step extra speedy.
Red onion: Brings sharpness and a lively punch to balance the creaminess of the dressing.
Celery ribs: For that unbeatable classic crunch—don’t skip this if you love texture!
English cucumber: Cool, refreshing, and never watery, English cucumbers keep the salad crisp.
Radishes: Pretty and peppery, radishes add a vibrant pop of color and bold taste.
Bell pepper: Sweet and juicy—use any color you love for the brightest presentation.
Plain Greek yogurt or unsweetened coconut yogurt: Forms the creamy base for the dressing; coconut yogurt keeps it dairy-free.
Sea salt and black pepper: Essential for pulling all the flavors together.
Turmeric powder: Earthy, warm, and absolutely irresistible in the dressing. Plus, who doesn’t want that gorgeous golden hue?
Fresh garlic: Adds energy and depth to the salad dressing.
Raw honey or pure maple syrup: A touch of natural sweetness rounds out the sharper flavors. Maple syrup is a tasty vegan option.
Raw apple cider vinegar: Brings a pleasant tang and brightness to the salad.

Tip: For the freshest flavor, chop the veggies just before mixing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Love a salad that bends to your cravings? Try these tweaks for new excitement:

Add More Veggies: Toss in chopped carrots, cherry tomatoes, or shredded cabbage—just about any favorite veggie is fair game.
Protein Power: Make it a meal by adding diced grilled chicken, roasted chickpeas, or crumbled feta.
Go Spicy: Stir a pinch of cayenne into the dressing or sprinkle the salad with chopped jalapeños for heat.
Greens Galore: Layer over spinach, arugula, or mixed greens for even more freshness and volume.
Nutty Crunch: Finish with toasted pumpkin seeds, walnuts, or sliced almonds if you like a little nutty bite.

How to Make Crunchy Veggie & Bean Chopped Salad

Step 1: Prepare the Dressing

Combine the yogurt, salt, pepper, turmeric, minced garlic, honey or maple syrup, and apple cider vinegar. Either blitz everything in a blender for silky smoothness, or just grab a whisk and stir until well combined.

Step 2: Chop the Veggies

Dice the celery, cucumber, radishes, onion, and bell pepper into small, even pieces. This lets every forkful capture a bit of everything.

Step 3: Assemble the Salad

Add the chopped veggies and drained, rinsed black beans to a generous serving bowl.

Step 4: Toss With Dressing

Pour your creamy, golden dressing over the veggies and beans. Stir gently until all the crisp chunks are coated.

Step 5: Let the Flavors Marry

Note: For the very best flavor and crunch, cover and chill the salad for at least an hour before serving. The dressing soaks in and each spoonful gets even tastier.

Pro Tips for Making the Recipe

Uniform Chopping: Aim for even, bite-sized pieces so you get a little of everything with every scoop.
Fresh Garlic Over Powder: Minced fresh garlic makes a world of difference—skip the powder if you can!
Let It Rest: Even a little time in the fridge helps the flavors mingle. Texture stays crisp, but taste deepens beautifully.
Tweak the Dressing: Some like it tangier—add extra vinegar or a squeeze of lemon. If you prefer a sweeter edge, bump up the honey or maple.

How to Serve

Thanks to its bold taste and stunning crunch, this salad can play many roles at your table:

Main Course Hero

Serve it atop a bed of fluffy quinoa, rice, or your favorite grains for a filling lunch or quick dinner.

Pita and Wrap Filling

Spoon the salad into pita pockets or wrap it in tortillas for a satisfying, hand-held meal.

Vibrant Side

Perfect alongside grilled meats, roasted tofu, or simply as a standout addition to a simple soup and bread night.

Fresh Potluck Favorite

Bring it to picnics or barbecues—its sturdy texture means it won’t wilt, even when left out a bit.

Make Ahead and Storage

Storing Leftovers

Keep any extra salad in the fridge in a sealed container. It stays crunchy and flavorful for up to 3 days.

Freezing

Note: Freezing isn’t recommended for this salad. The fresh veggies will lose their wonderful texture once thawed.

Reheating

No need to reheat—this salad is meant to be eaten cold and crisp, straight from the fridge.

FAQs

Can I make this salad vegan?

Absolutely! Just swap in unsweetened coconut yogurt for the Greek yogurt and use pure maple syrup instead of honey in the dressing. The flavors pop just as beautifully.
Will the veggies get soggy if the salad sits overnight?

The great news is that these crunchy veggies hold up especially well, even after soaking in the dressing. If you want the crispest texture, dice and dress right before serving, but leftovers will still have plenty of bite for a couple of days.
Can I use canned beans other than black beans?

Yes, you sure can. Great Northern beans, kidney beans, or chickpeas work wonderfully. Choose what you love or have on hand.
What if I don’t have turmeric?

No problem—while turmeric gives the dressing its sunny color and gentle heat, you can skip it if needed. Try a little curry powder or smoked paprika for a twist.

Final Thoughts

This Crunchy Veggie & Bean Chopped Salad is as delightful to eat as it is to throw together. There’s zero guilt, endless room for creativity, and it’s reliably satisfying every single time. It’s the kind of recipe you’ll turn to over and over—go ahead, give it a try and let those flavors brighten your day!