The internet is buzzing with dense bean salads right now. After some Tik Tok investigation, I was surprised to learn that I have been making them for years! A big, protein bomb salad that keeps in the fridge all week that I can reach for a couple of times a day keeps me alive when life gets super hectic. It gets better every day as the ingredients marinate in the dressing, too. Instead of a basic vinaigrette, I like to make my favourite Peruvian sauce/condiment for the dressing. Despite the mayo (you can use low-fat mayo), it is not heavy, it is a bit spicy, it’s tangy, and it’s pretty and delicious.You can make this salad vegan using vegan mayo and feta. It is low fat, protein rich, high fibre and dense - it will fill you up and keep you feeling full. I used a combo of white and black beans, but you can use whatever you have. Just remember to make it colourful, crunchy and deliciously beany.

Aji Verde Dense Bean Salad

black beans

white beans

edamame, cooked and cooled

red pepper, chopped

yellow pepper, chopped

cucumber

grape tomatoes, halved

tbsp aji amarillo paste

cilantro

tbsp crumbled feta

garlic,

vegetable oil

tbsp rice vinegar

lime juice

mayonnaise

koshers salt and black pepper

Combine jalapeños, aji amarillo, cilantro, cheese, garlic, oil, vinegar and lime juice in a blender or small food processor. Blend on high speed until a smooth paste forms. Add mayo and blend until smooth and fully incorporated. Transfer to a bowl, taste and season with a bit of salt and pepper to taste.

Drain and rinse the beans and add to a big bowl with the rest of the ingredients. Toss with the Aji Verde sauce. Check for salt and pepper and vinegar levels. You might want to add a tiny bit more vinegar to give it extra kick. This will keep in the fridge up to five days.

aji verde dense bean salad

Prep Time: 15 minutes

Total: 15 minutes

Servings: 10

Author : Carole Nelson Brown – The Yum Yum Factor

Ingredients

Instructions

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