Moroccan four-bean salad (6-7 servings as a main dish)

Can we just  get a #Sundaysalads trend going already? I'm sure I can't be the only one who preps a make-ahead recipe on Sunday afternoon to eat throughout the week.

Today's offering comes from the May/June issue of Eating Well with a few changes to make this dish even easier. I added a pop of color by throwing in a handful of thawed green beans from the freezer, and I saved myself the hassle of chopping carrots by using shredded carrots from the grocery store's salad bar. I used garlic powder instead of fresh garlic, and rather than chopping up the fresh herbs, I blended them with the oil and lemon juice to make a velvety, viridescent-speckled vinaigrette. (Plus, doing this keeps the mint leaves from turning brown.) I also decreased the oil, as I've found most bean salad recipes too greasy for my taste. Some of the Moroccan-inspired ingredients may seem a bit strange, but they all work together to make an intriguing, exotic flavor combination that will make eaters think, "Oooh, what is that?" And I can imagine that once the flavors have a chance to get to know each other in the fridge overnight, they'll taste even better than they did just after meeting!

Click here for a printable recipe.

You will need:

Salad

  • 1 15-oz can chickpeas, rinsed and drained thoroughly 
  • 2 15-oz cans beans (I used dark red kidney beans and black eyed peas), rinsed and drained thoroughly 
  • 1 cup chopped green beans (feel free to thaw them from a freezer-aisle bag)
  • 1 cup shredded carrot

Vinaigrette 

  • 1 1/2 cups fresh parsley leaves
  • 1/2 cup fresh mint leaves
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp lemon juice
  • 1/8 tsp garlic powder (If you can find roasted garlic powder, it really pumps up the flavor)
  • 1 tsp kosher salt
  • 1/4 tsp cinnamon
  • 2 Tbsp cumin

Steps:

  1. Place the salad ingredients in a large bowl and set aside.
  2. Starting with the parsley and mint leaves, place all vinaigrette ingredients in a wide-mouthed mason jar or the bowl of a food processor. If using a jar, use an immersion blender to blend all ingredients until smooth; otherwise, blend the vinaigrette in a food processor. Once the vinaigrette is smooth, pour it over the salad ingredients and toss gently. Taste to see if more salt is needed. (I needed more because all three cans of beans were sodium-free.) Serve cold or at room temperature.

So to sum up, this recipe doesn't require any heat for cooking, it's super quick to make, it's vegan, and it's gluten-free. I can't think of a better #Sundaysalad or potluck dish!