Aji Verde Dense Bean Salad
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 10 cups 1x
Description
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.
Ingredients
- 1 can black beans
- 1 can white beans
- 1 cup edamame, cooked and cooled
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 cup diced cucumber
- 1 cup of grape tomatoes, halved
- 1 cup your choice of cooked grain – I use a mixed rice with quinoa or faro
Aji Verde Sauce:
- 2 fresh jalapeños, including seeds and ribs if you like it spicy, chopped (remove seeds if not)
- 1 tbsp aji amarillo paste
- 1 cup chopped fresh cilantro
- 2 tbsp crumbled feta
- 1 medium clove garlic, minced or grated
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1/2 cup mayonnaise
- koshers salt and black pepper to taste
Instructions
- 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.
