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

Description

This Crunchy Veggie & Bean Chopped Salad is a vibrant, nutritious dish packed with protein-rich black beans, fresh crisp vegetables, and tossed in a creamy, flavorful turmeric yogurt dressing. It’s perfect as a wholesome main or side, easy to prepare, and ideal for meal prep.

Ingredients

Scale

For the Salad

1 x 15 oz can 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

For the 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

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Instructions

Prepare the Dressing: Place all dressing ingredients—Greek yogurt or coconut yogurt, sea salt, black pepper, turmeric, garlic, honey or maple syrup, and apple cider vinegar—in a blender. Blend until smooth and creamy. Alternatively, you can whisk all ingredients in a bowl until everything is well combined.
Chop the Vegetables: Dice the red onion, celery ribs, English cucumber, radishes, and bell pepper into small, even pieces. Drain and rinse the black beans thoroughly. Place all the veggies and beans into a large serving bowl.
Toss the Salad: Drizzle the blended dressing over the chopped vegetables and black beans. Stir gently to thoroughly coat all ingredients with the dressing.
Chill and Serve: Cover the bowl and place the salad in the refrigerator for at least an hour. This allows the flavors to meld for the best taste before serving.
Store Leftovers: Any leftovers can be kept in a sealed container in the refrigerator for up to 3 days.

Notes

Use coconut yogurt and maple syrup to make this salad fully vegan.
This salad tastes better after chilling for an hour; don’t skip this step for maximum flavor.
Feel free to substitute other crunchy vegetables such as carrots or snap peas.
If you prefer a spicier kick, add a pinch of cayenne to the dressing.

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 10g
Sodium: 500mg
Fat: 3g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 10g
Cholesterol: 5mg