How long does this salad last?

Store the bean salad in an airtight storage container in the fridge for up to 4 days. Before serving, just make sure to stir the bean salad well. The capers should be stored separately in a covered container at room temperature for up to 2 days. You can also choose to fry up a smaller batch of capers to enjoy fresh when ready to enjoy the salad.

What can I add to the bean salad for additional protein?

For an extra boost of protein, feel free to add some sautéed crumbled plant-based sausage or toss together with some roasted lentils , shredded tempeh or tofu.

Marinated Roasted Bell Pepper Bean Salad with Fried Capers

Description

A marinated roasted bell pepper bean salad topped with fried capers and tossed together with dill and lemon. Easy to make and packed with fiber and protein.

Ingredients

Scale

1/2 English cucumber
Kosher salt
3 tbsp avocado oil
1/4 cup capers, drained and pat dried with a paper towel
2 shallots, thinly sliced
1/2 tsp ground coriander
2 jalapeños, diced (seeds removed to reduce spice if desired)
4 cloves garlic, minced
1 tbsp maple syrup
1 tbsp red wine vinegar
Juice and zest of 1 lemon
1, 15 oz can cannellini beans, drained and rinsed
1, 15 oz can chickpeas, drained and rinsed
1/2 cup jarred roasted bell peppers, drained well and diced
1/4 cup fresh dill, minced
1/4 cup fresh parsley leaves, minced

For serving, optional

3 slices of sourdough bread
Plant-based cream cheese for smearing

Cook Mode Prevent your screen from going dark

Instructions

Cut your cucumber in half lengthwise then place each half cut side down on a flat cutting board. With the flat side of your knife, smack down along the length of the cucumber until it splits. Slice the smashed cucumbers diagonally into 1/2 inch pieces. Transfer the cucumbers to a bowl and sprinkle with a generous pinch of salt. Toss the cucumbers and allow to sit for 15 minutes to drain.
As you wait, heat the oil in medium sauté pan over medium-low heat. When hot, add the capers and spread out evenly, so they have contact with the oil. Allow to cook in the oil for 6 minutes, stirring occasionally until the capers look crisp in texture. You may notice that some of them may burst open, and this is totally normal. Once crisp, transfer the capers to a paper towel lined plate and set aside.
To the same pan with the remaining oil, add the shallots and coriander with a pinch of salt and sauté for 2 minutes to soften. Add the jalapeños and garlic and continue to sauté for 3 minutes or until the garlic is cooked through.
Add the maple syrup, vinegar, and lemon zest and juice, then give everything a good stir. Remove from heat and set aside.
Now prepare the salad. Discard the liquid that has drained away from the cucumbers then add them to a large mixing bowl or storage container along with the chickpeas, cannellini beans, roasted bell peppers, dill, and parsley. Pour the mixture of shallots and dressing from the pan on top then toss together until evenly mixed.
When ready to serve, top with a sprinkle of the fried capers and enjoy with your favorite crusty bread (smearing with cream cheese is totally optional, but very enjoyable).

Notes

Let it marinate. This is the type of salad that is tastes better the longer it marinates. I recommend marinating for at least an hour to let the flavors mingle and absorb into the beans and veggies before enjoying it.

Adjust the flavors based on your preference. Change up the beans based on what you like. Adjust and balance the level of tang, sweetness, and salt to fit your palate.

Batch prep this salad to use throughout the week. You can use it as a main ingredient to build a full meal or use it as an additional side to meals to add protein and fiber to a meal.