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
- 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)
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
- 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.