Chopped Salad with White Beans and Vegan Chipotle Ranch Dressing

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.

Serves 4

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

1. 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.
2. 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.