Layered Vegetable Bean Salad
This Layered Vegetable Bean Salad is a showstopper! It features a rainbow of fresh vegetables and a tangy, dairy free lemon poppyseed dressing. With ingredients like cherry tomatoes, tiny cocktail cucumbers, and sweet peppers, this salad is beautiful but it's also delicious and way too easy to make! It's gluten free, dairy free and comes together in 20 minutes or less making it perfect for meal prep, last minute social gatherings, picnics, and BBQs.
Servings 8 servings
Calories 165kcal
Ingredients
Bean Salad Ingredients
- ½ red onion finely chopped
- 15 oz canned chickpeas rinsed and drained
- 14 oz canned Red Kidney Beans rinsed and drained
- 1½ cups cherry tomatoes halved
- 1½ cups tiny cocktail cucumbers chopped
- 2 Nature Fresh Farms Yellow Sweet S’NAPS™ chopped
- 1½ cups shredded red cabbage
- 1 Nature Farm Fresh Red Sweet S'NAPS™ chopped
- 1 cup fresh parsley leaves finely chopped
Oil-Free Lemon Poppyseed Dressing Ingredients
- ½ cup plain unsweetened dairy free yogurt
- 2 lemons zested and juiced
- 3 tbsp maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp poppyseeds
- 2 tsp dijon mustard
- ¼ tsp salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp turmeric for color
Instructions
- Add the ingredients for the dressing to a jar and whisk with a fork to combine. Season to taste, adjusting to your preference with additional salt, pepper or maple syrup if desired.
- Carefully pour the dressing into the bottom of the canister.
- Layer all of the ingredients in the canister in the order listed, starting with the beans so they can marinate. Best prepared 24-48 hours in advance.
- Once you’re ready to serve, flip the canister upside down over a bowl and it dresses itself!
Notes
Nutrition
Serving: 1serving | Calories: 165kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 377mg | Potassium: 516mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1477IU | Vitamin C: 88mg | Calcium: 94mg | Iron: 3mg
