Oil Free Sherry Garden Bean Salad! Get ready to sherry-ish every bite of this bean-tastic garden salad that’s so good!
Crisp garden veggies elevate this Oil Free Sherry Garden Bean Salad with a satisfying crunch, while fragrant fresh parsley infuses it with herbaceous goodness. Each bite is a symphony of fresh ingredients harmonizing in a delightful medley of textures and flavors. This bean salad is a perfect addition to your summer menu that’s sure to be a hit at your next gathering!
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
Discover the magic of sherry vinegar in our delightful Bean Salad recipe! We’re smitten with its light and tangy notes that truly shine in this dish. Trust us, this salad is a must-try for anyone looking to elevate their summer menu with a burst of irresistible flavor. Don’t miss out on this gem—it’s a taste of pure sunshine in every bite!
Tips for Success:
- Flavor Profile: This is an oil-free bean salad where the sherry vinegar shines. Fresh garden veggies add a nice level of crunch.
- Temperature: This dish is excellent served cold or at room temperature.
- Small Cucumbers: We used Persian cucumbers also known as mini seedless cucumbers.
- Optional – Soaked Red Onions: If you are concerned about the sharpness that can come from red onions, then we suggest lightly soaking them. The purpose of soaking the red onions is two-fold. One – it removes any sharp notes as some red onions can be overpoweringly strong. In this potato salad, mild red onion perfectly complements the flavor. Two – it ever so slightly reduces the crunch. The red onions are still crunchy as they are raw, but soaking can mitigate some of the crunch. Simply place the chopped red onions into a small bowl, cover with warm tap water and steep for 7 minutes, then drain off the water, shake well to remove any excess water, then they are ready for the recipe.
- Cashew Butter Substitutions: The cashew butter can be substituted with almond butter (or other nut or seed butters) with the understanding that the flavor will change slightly. We have not kitchen tested any substitutions.
- Sherry Vinegar Substitutions: Sherry vinegar has a warm, fruity flavor and a slightly softer acidic bite than most other vinegars. If you need to substitute with another vinegar then perhaps try rice wine vinegar as it typically works well as a good substitute, as well as red wine vinegar with a slightly sharper bite. We have not tested any substitutions.
- Health Benefits of Fresh Parsley: Fresh parsley is excellent for calming down blood sugar levels. It is excellent for digestion and packed with wonderful vitamins like vitamin A, K and C. It is an excellent source of iron, potassium, calcium, magnesium and is full of other nutrients. It can also help with getting rid of leg swelling.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish cannot be frozen.
Pantry Products:
- Sherry Vinegar: We used Arvum Sherry Vinegar, Oak Aged. This brand of sherry vinegar is gluten free. Feel free to use your favorite brand of sherry vinegar.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large bowl
If you try this flavorful bean salad, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Sherry Garden Bean Salad
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 4-6 Servings 1x
- Category: Salad
- Diet: Vegan
Description
Crisp garden veggies elevate this Oil Free Sherry Garden Bean Salad with a satisfying crunch, while fragrant fresh parsley infuses it with herbaceous goodness.
Ingredients
Salad Ingredients:
- 1 – [ 15 oz. can ] kidney beans, drained and rinsed
- 1 – [ 15 oz. can ] cannellini beans, drained and rinsed
- 1 red bell pepper, fine dice
- 2 small cucumbers, fine dice *
- ½ cup finely diced red onions *
- 1/3 cup finely chopped fresh parsley *
Dressing Ingredients:
- ¼ cup sherry vinegar *
- 1 Tablespoon cashew butter *
- 1 to 2 teaspoons pure maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ to 1 teaspoon sea salt (+/-) *
- Sprinkle black pepper (+/-)
Instructions
- Place all the Dressing Ingredients into a small bowl, whisk well until smooth and emulsified. Set aside.
- Add all the Salad Ingredients into a large bowl, mix gently until all the ingredients are evenly distributed.
- Pour the dressing over the salad ingredients and gently mix until all the salad ingredients are thoroughly coated with the dressing. Serve and enjoy! Refrigerate any leftovers.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: 4 to 6 (makes 5 cups)
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