A creamy and delightful bean salad that is perfectly accented with the tasty flavor of roasted red pepper hummus. We love it in wraps and sandwiches! It comes together so quickly for an easy and flavorful lunch or dinner. A delicious Whole Food Plant Based bean salad. Vegan, oil free, sugar free, no processed ingredients, and gluten free!
Hi! Ameera here!
If you love Roasted Red Pepper Hummus, then you are going to love this tasty bean salad! It is delicious, healthy, and wonderful for making tasty sandwiches or wraps.
I love how this recipe comes together quickly and hits the dinner table fast. Whether you have some extra Roasted Red Pepper Hummus from our recipe or you bought some at the store (WFPB compliant), this dish is awesome when you are in a pinch and need something fast to put together.
Plus, it’s visually appealing which helps with transitioning kids (including BIG kids – LOL) over to the Whole Food Plant Based lifestyle. YAY!
I love making lettuce wraps. Bib lettuce works really well for making wraps or lettuce cups. I love to pack it full of delicious bean salad and chow down. Plus you can really have your fill of them since they are so healthy for you. Mom enjoys eating them like lettuce cups too, while my dad likes to make BIG sandwiches (“sangwiches” = Italian pronunciation). 🙂
My dad can really pound the food. I don’t know where he puts it all. He made two sandwiches and was also eating lettuce wraps as well. LOL
You’re going to what?
When mom and I were washing the dishes, and cleaning up, my dad said “I am going to get out the whiffer and whiffer the floor.” Me and mom looked at each other, then we both said simultaneously “You are going to do what to the floor?” He said “I am going to whiffer it! You know use the whiffer!” Then my mom said “Ohhhh, you mean you are going to get out the SWIFFER and swiffer the floor!” He said “Yeah, that – swiffer it!”
Another Daddyism – LOL!!! My dad is notorious for mixing up words. I just had to share the latest “Daddyism” with you all. We all had a great laugh!
We just love this bean salad and we hope you love it too!
“Whiffer” the floor! I almost peed my pants on this one. I don’t know where TP109 comes up with these things.
I love this bean salad, but what I really love is that we can use the Roasted Red Pepper Hummus as a dressing to create another lovely dish. It worked so perfectly. I loved having the tiny crunchy bits of red pepper to perfectly accent the red pepper hummus.
Using yummy bib lettuce cups made a beautiful presentation for the dinner table, even TP remarked that they looked super yummy and couldn’t wait to dive in.
- Pressure cooker (Traditional Hummus Recipe)
- Box grater
Roasted Red Pepper Hummus Bean Salad
Yield 4-6 Servings
A creamy and delightful bean salad that is perfectly accented with the tasty flavor of roasted red pepper hummus is perfect for wraps and sandwiches. It comes together quickly for a quick and flavorful lunch or dinner making it the most perfect Whole Food Plant Based bean salad. Vegan, oil free, sugar free, no processed ingredients.
- 2 – 15.5 oz. cans cannellini beans, drained, rinsed, roughly smashed
- 2/3 cup Roasted Red Pepper Hummus (see recipe)
- 1 red bell pepper, finely diced
- 1 carrot, grated
- 3 green onions, thinly sliced
- ½ teaspoon sweet paprika
- ½ teaspoon sea salt (+/- to taste)
- Dash of cayenne pepper (+/- to taste)
- Dash of black pepper (+/- to taste)
- Thinly sliced or finely chopped red onions
- Grated carrots
- Baby spinach
- Bib lettuce (taco style)
- Gluten free bread or gluten free buns (sandwich style)
- Drain and rinse the cannellini beans and place them in a bowl. Roughly smash them with a potato masher. Don’t turn them to mush, you want some roughly mashed, and others slightly mashed.
- Add the sliced green onions, roasted red pepper hummus, grated carrot, diced red bell pepper, paprika, sea salt, cayenne pepper, and black pepper. Gently mix until incorporated.
- Test the flavors, add more as needed.
- Serve with optional toppings either as bib lettuce tacos or sandwiches.
Courses Lunch, Salad
Storage: Store in a glass container in the frig. Eat within one week.