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Roasted Red Pepper Hummus Bean Salad

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 Servings 1x
  • Category: Lunch, Salad

Description

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.  


Ingredients

Scale
  • 215.5 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)

Optional toppings:

  • Thinly sliced or finely chopped red onions
  • Grated carrots 
  • Baby spinach
  • Tomatoes

Optional items:

  • Bib lettuce (taco style)
  • Gluten free bread or gluten free buns (sandwich style)

Instructions

  1. 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.
  2. 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.
  3. Test the flavors, add more as needed.
  4. Serve with optional toppings either as bib lettuce tacos or sandwiches.