Canned beans add fast protein to this easy vegan salad, and a creamy, dairy-free ranch dressing it from simple to special. If spicy isn’t your thing, skip the chipotles and add basil or dill. Thinly sliced green beans add even more appeal; use raw beans for extra crunch, or add leftover cooked beans. This dressing recipe makes more than you’ll need, so you can have leftovers for the next quick salad; store in the refrigerator for up to 10 days.
1 cup cashew butter
1/2 cup water
1/4 cup apple cider vinegar
2 teaspoons sugar
2 garlic cloves, minced
1 small chipotle pepper, seeded (0r to taste)
1 large head Romaine lettuce
1/4 pound raw or leftover cooked green beans, cut crosswise into 1/4-inch slices
1 large yellow bell pepper, diced
3/4 cup shredded red cabbage
1/2 cup diced red onion
1 large tomato, diced
1 large avocado, pitted and diced
1 can Great Northern or other white beans, rinsed and drained
- Combine cashew butter, water, vinegar, sugar, garlic and chipotle pepper in a food processor or blender and puree until smooth and creamy. Thin to desired consistency with additional water if needed. Season to taste with salt and black pepper.
- Remove and discard outer leaves from Romaine lettuce. Chop lettuce crosswise into 1/4-inch strips. Combine in a large bowl with green beans, yellow pepper, cabbage and red onion. Add enough dressing to lightly coat leaves and toss to mix. Add tomato, avocado and beans, a and toss gently to mix. Divide between individual plates and serve immediately.