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Layered Vegetable Bean Salad | Jackfruitful Kitchen

Layered Vegetable Bean Salad

Layered Vegetable Bean Salad

20 mins prepServes 8

This Layered Vegetable Bean Salad is a showstopper! It features a rainbow of fresh vegetables and a tangy, dairy free lemon poppyseed dressing. With ingredients like cherry tomatoes, tiny cocktail cucumbers, and sweet peppers, this salad is beautiful but it's also delicious and way too easy to make! It's gluten free, dairy free and comes together in 20 minutes or less making it perfect for meal prep, last minute social gatherings, picnics, and BBQs.

8 servings

What you need

red onion

½ red onion, finely chopped

dried chickpeas

15 oz dried chickpeas, rinsed and drained

red kidney beans

14 oz red kidney beans, rinsed and drained

cherry tomato

1 ½ cup cherry tomato, halved

cucumber

1 ½ cup cucumber, chopped

yellow sweet pepper

2 yellow sweet pepper, chopped

red cabbage

1 ½ cup red cabbage

red sweet pepper

1 red sweet pepper, chopped

fresh parsley leaves

1 cup fresh parsley leaves, finely chopped

dairy-free yogurt

½ cup dairy-free yogurt

lemon

2 lemon, zested and juiced

maple syrup

3 tbsp maple syrup

apple cider vinegar

2 tbsp apple cider vinegar

poppyseeds

1 tbsp poppyseeds

dijon mustard

2 tsp dijon mustard

salt

¼ tsp salt

garlic powder

½ tsp garlic powder

onion powder

½ tsp onion powder

turmeric

¼ tsp turmeric, for color

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Instructions


0 Add the ingredients for the dressing to a jar and whisk with a fork to combine. Season to taste, adjusting to your preference with additional salt, pepper or maple syrup if desired.
1 Carefully pour the dressing into the bottom of the canister.
2 Layer all of the ingredients in the canister in the order listed, starting with the beans so they can marinate. Best prepared 24-48 hours in advance.
3 Once you’re ready to serve, flip the canister upside down over a bowl and it dresses itself!

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