Are you tired of boring, bland salads that leave you unsatisfied? Get ready to revolutionize your meal prep with our mouthwatering Bean and Cashew Nut Salad – a culinary masterpiece that combines protein-packed beans, crunchy cashews, and a zesty dressing that will make your taste buds dance! This quick and easy recipe is about to become your new obsession, offering a perfect balance of nutrition, texture, and flavor that will transform your dining experience from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 can of mixed beans, drained and rinsed
- 1 cup of cashew nuts, roasted
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup of fresh cilantro, chopped
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of mixed beans thoroughly under cold water to remove any excess sodium and preservatives. Set aside in a large mixing bowl.
- Next, measure out 1 cup of roasted cashew nuts. If you prefer, you can lightly chop them for a finer texture, but leaving them whole adds a nice crunch to the salad.
- Finely chop half of a red onion. If you find raw onion too strong, you can soak the chopped onion in cold water for a few minutes to mellow its flavor before adding it to the salad.
- Dice the bell pepper into small pieces. You can use any color of bell pepper you prefer, such as red, yellow, or green, to add a pop of color to your salad.
- Chop 1/4 cup of fresh cilantro. If you’re not a fan of cilantro, you can substitute it with parsley for a different flavor profile.
- In the mixing bowl with the beans, add the roasted cashew nuts, chopped red onion, diced bell pepper, and chopped cilantro. Gently toss the ingredients together to combine them evenly.
- In a small bowl, whisk together 2 tablespoons of olive oil and 1 tablespoon of lemon juice. This will serve as your dressing. Season with salt and pepper to taste, adjusting according to your preference.
- Drizzle the dressing over the bean and cashew mixture. Toss gently to ensure all ingredients are coated with the dressing.
- Once combined, taste the salad and adjust the seasoning if necessary. You can add more lemon juice for acidity or more salt and pepper to enhance the flavors.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This salad can be served immediately or chilled in the refrigerator for a bit before serving.
- Serve the Bean and Cashew Nut Salad in individual bowls or on a large platter. Enjoy as a refreshing side dish or a light main course!
Tips
- Rinse Beans Thoroughly: Always drain and rinse canned beans under cold water to reduce sodium and remove any metallic taste.
- Customize Your Crunch: Feel free to experiment with different nuts like almonds or walnuts if cashews aren't your favorite.
- Flavor Hack: Let the salad rest for 5-10 minutes before serving to allow the flavors to meld together perfectly.
- Make It Your Own: Try roasting the cashews yourself for an extra layer of depth and flavor.
- Prep Ahead: This salad can be made in advance and keeps well in the refrigerator for 1-2 days, making it perfect for meal prep.
- Spice It Up: Add a pinch of cumin or smoked paprika to the dressing for an extra flavor dimension.
- Serving Suggestion: Serve chilled or at room temperature for the best taste and texture experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
