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A colourful bowl of salad
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Vegan Bean Salad (Caribbean Style)

This delicious Caribbean style salad has a trio of cooked legumes (chickpeas (channa), red kidney beans (peas), and pigeon peas (gungo peas) combined with cucumbers, avocado (pear) scallion and a tangy dressing.
Course Lunch and Salads
Cuisine Caribbean
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 243kcal
Author Charla

Ingredients

  • 1 15oz chickpeas (1½ cup cooked)
  • 1 15oz red kidney beans (1½ cup cooked) (peas)
  • 1 15oz brown pigeon peas (1½ cup cooked) (gungo peas)
  • 2 scallion sliced
  • ½ cucumber chopped
  • 1 large avocado chopped (pear)
  • 2 teaspoon fresh thyme (4g)
  • ⅓ cup shado beni (80g) chopped

For the dressing

  • ¼ cup balsamic vinegar (64g)
  • ¼ cup extra virgin olive oil (54g)
  • 1 teaspoon ground mustard (2g)
  • 1 tablespoon agave nectar (22g)
  • ¼ teaspoon garlic granules (0.75g)
  • ¼ teaspoon black pepper (0.5g)
  • ¼ teaspoon pink salt (1.5g)

Instructions

  • In a small bowl combine and whisk together the balsamic vinegar, extra virgin olive oil, ground mustard, garlic granules, pink salt and black pepper then set aside.
  • In a large bowl, add the pigeon peas, chickpeas, red kidney beans, scallion, cucumber, avocado, fresh thyme and shado beni.
  • Use a large spoon to toss and combine the legumes with the fresh herbs.
  • Drizzle the dressing all over the salad and toss one more time.
  • Leave the salad to rest for 10-15 minutes so the dressing can marinate the beans etc...
  • Serve accordingly.

Video

Notes

  • If you cannot get shado beni/spirit weed/culantro then use fresh cilantro (coriander) instead.
  • I highly recommend using fresh herbs not dried to optimise the taste.
  • You don't have to use this trio of beans, you can mix it up with others if you wish.
  • Keep the salad refrigerated at all times.
  • Leftovers can be carried over for up to 3 days.
  • You can use cooked beans or canned ones, cooked beans are cheaper but need time to prepare.
  • Feel free to add anymore additional ingredients to the salad.
  • You can prep the salad one day ahead of time (just keep the ingredients in separate bowls).
  • Be sure to do a taste test of the dressing, you might want to add more of a certain ingredient.

Nutrition

Calories: 243kcal | Carbohydrates: 13g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Sodium: 156mg | Potassium: 355mg | Fiber: 4g | Sugar: 7g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 28mg | Iron: 1mg