Serves 4 | Total time: 29 minutes
Photo by Hannah Kaminsky
I was on TikTok at 3 a.m. and saw “dense bean salads” trending. My first thought was “WTF, what’s next, wheat germ revival?” Vegans have been eating bean salads forever. So welcome to the party, everyone else. Glad you could join us.
This bean salad recipe is from the salad section of my new cookbook The 29-Minute Vegan, and I want to say something about those salads: they are not side salads. They are substantial dinner salads with warm and cold elements, real protein, and enough going on texturally that you won’t ever get bored. This one in particular is a protein powerhouse: two kinds of beans plus quinoa, which means you’re getting a complete, super satisfying meal in a bowl.
There are a few elements that make this bean salad more special than your average bean salad. The zucchini is peeled into long ribbons with a vegetable peeler, which gives it this elegant, noodle-like quality that makes the whole thing feel like more of an event than a chopped salad.
The peppadews bring a fruity, slightly spicy sweetness that cuts through the earthiness and brightens your whole life up. The mustardy red wine vinegar dressing clings to the quinoa like it was made for it (and technically it was.) The parsley does what parsley does and tastes fresh and deliciously grassy.
To make this a 29-minute meal, the quinoa is frozen quinoa that you just thaw. If you want to cook from dry, no problem, there’s a note in the FAQ. Everything marinates together while you cook the asparagus and that’s exactly long enough.
And speaking of the asparagus! You sear it in a screaming hot cast iron pan until it’s charred and just tender, and then you add it to the salad while it’s still warm. That warmth gently wilts the arugula just enough. Not cooked, not raw, just perfectly in between. And that completes the bowl. Hot and cold, soft and crunchy, creamy beans and peppery greens. It’s the kind of salad you eat to feel better than everyone else.
Bean salads are officially cool. They always were.
Protein-Maxxing This Salad
Yes, this beans salad recipe already has beans and quinoa. But let’s go ballistic.
BEST BEAN SALAD FAQ
What are peppadew peppers? They’re a sweet piquante pickled pepper. They’re fruity, mildly spicy, and a little tangy. Find them in the olive bar at most grocery stores or jarred in the condiment aisle. If you can’t find them, pepperoncini or banana peppers would be good but you’ll lose that sweet, crunchy hit (and pop of red). You can also try to find sweet cherry peppers.
Can I use a different bean? For sure. Chickpeas, black beans, or butter beans all work great here. The kidney and cannellini combo gives you a nice contrast in color and texture but mix it up however you like.
Can I use regular quinoa instead of frozen? Yup. Cook it ahead and let it cool completely before adding to the salad. About 1¼ cups dry quinoa will get you the 10 ounces you need cooked.
Can I make this ahead? The salad base (beans, quinoa, dressing, zucchini, peppadews) keeps well in the fridge for up to 3 days. Add the arugula and sear the asparagus right before serving so everything stays fresh and the greens don’t wilt. On the other hand, if you want to throw it all together in a container for lunch I think it’ll be just fine.
Is this gluten free? Hells yeah everything here is naturally gluten free.
Can I serve this warm? It’s designed to be served right after the asparagus goes in — that warm and cool contrast is the whole point. But it’s also great at room temperature, which makes it perfect for picnics and cookouts.
How did I end up here? You were probably searching for dense bean salad, vegan bean salad recipe, or high protein vegan salad. Maybe asparagus salad? You’re in the right place.
Best Bean Salad With Seared Asparagus
Ingredients
For the salad:
- 1 medium zucchini
- 1 medium red onion
- ½ cup peppadew peppers plus extra for garnish,
- 2 cloves garlic minced
- ¼ cup fresh parsley leaves
- 1 can cannellini beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 10 oz cooked frozen quinoa thawed
For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons agave nectar
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the asparagus:
- 1 pound fresh asparagus trimmed
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
To finish:
- 5 oz baby arugula
Instructions
- Use a vegetable peeler to peel the zucchini into long ribbons, stopping when you reach the seeds. Chop the red onion and peppadews into pea-sized pieces. Mince the garlic and chop the parsley.
- In a large bowl, combine the cannellini beans, kidney beans, and quinoa. Add the zucchini ribbons, onion, peppadews, garlic, and parsley.
- In a small bowl, whisk together the olive oil, red wine vinegar, mustard, agave, salt, and pepper. Pour over the salad and toss to combine.
- Preheat a large cast iron skillet over medium-high heat. Cut the asparagus into 1-inch pieces. Add the olive oil and asparagus to the pan, season with salt and pepper, and cook for 3 to 4 minutes until charred.
- Add the warm asparagus and arugula to the salad and toss gently. Serve immediately.
