Description
This vibrant Charred Scallion Ranch Bean Salad features a creamy, tangy ranch dressing made from charred scallions blended with plant-based ingredients, combined with a refreshing mix of beans, cucumbers, pepperoncini, artichokes, and avocado. Perfect for hitting your fiber goals, this salad offers a deliciously fresh and satisfying vegan option that pairs wonderfully with toasted bread.
Ingredients
Ranch Dressing
- 2 tbsp unsweetened plant-based milk (soy milk recommended)
- 1 tsp white wine vinegar
- 2 scallions, ends removed
- 1 garlic clove, grated
- Juice of half a lemon
- 1/3 cup plain unsweetened plant-based yogurt
- 3 tbsp vegan mayonnaise
- 1 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1–2 tbsp finely minced dill
- 1 tbsp finely minced chives
- Kosher salt to taste
Bean Salad
- 1/2 small red onion, thinly sliced
- Juice of half a lemon
- 3 Persian cucumbers
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/3 cup pepperoncini, thinly sliced
- 1/3 cup marinated artichoke hearts, chopped
- 1 jalapeño, thinly sliced
- 1 medium avocado, cubed
- Toasted bread, for serving
Instructions
- Char the scallions: Heat a heavy-bottomed pan over medium heat. Place the scallions in the pan and allow to char for about 3 minutes on one side. Flip and char the opposite side for another 2 minutes until they have a good charred appearance. Transfer to a cutting board, let cool, then remove stems and roughly chop.
- Make the ranch dressing: In a blender cup, combine the plant-based milk and white wine vinegar and let sit for 5 minutes until slightly curdled. Add the yogurt, vegan mayonnaise, lemon juice, grated garlic, nutritional yeast, garlic powder, onion powder, chopped charred scallions, and 1/4 tsp salt. Blend until smooth. Add dill and chives and pulse 2-3 times to mix. Taste and adjust salt as needed. Refrigerate while preparing the salad.
- Prepare pickled onions: In a large mixing bowl, toss the thinly sliced red onion with lemon juice and a pinch of salt. Set aside to pickle.
- Prepare cucumbers: To remove excess water, smash each cucumber lengthwise gently with the flat of a knife and cut roughly into 1-inch biased pieces. Place in a bowl, sprinkle generously with salt, toss, and set aside for at least 10 minutes. Discard any drained water.
- Assemble the bean salad: To the bowl with pickled onions, add cannellini beans, chickpeas, pepperoncini, artichoke hearts, jalapeño, and drained cucumbers. Pour the prepared ranch dressing over the salad and toss well to combine.
- Add avocado and serve: Just before serving, gently fold in the cubed avocado. Portion into bowls and serve with toasted bread on the side.
Notes
- Fold in the avocado only at serving time to maintain freshness and avoid browning.
- Soak sliced onions in cold water for 5 minutes to reduce sharpness; rinse and pat dry before use.
- Removing excess water from cucumbers prevents the salad from becoming diluted and keeps flavors vibrant.
- Customize the salad by adjusting the quantities or types of pickled, jarred, and fresh ingredients according to your preference.
- Adjust flavor balance if too sharp by adding more yogurt, mayo, or olive oil; if bland, add more acid or salt to enhance garlic and herb flavors in the dressing.
