Summer Spiralized Bean Salad ~ Meatless Monday

Summer is in full swing, although it was pretty drab this weekend, I still did not feel like hovering over a stove cooking anything.  This bean salad literally takes minutes to whip up.  It makes a great side dish for a BBQ or even a full meal.

Ever since I could remember, my Mom always made this bean salad for special occasions or big family gatherings and I still ask for it when I come home for visits since we’re pretty much the only ones who eat it! Boys + beans = music that no one wants to hear or smell!

When I moved out on own and called for the recipe, I had no idea how easy and versatile it was.  A base of vinegar, oil and sugar is all you need.  Then you simply add your favourite beans and veggies; the combos are endless!  I put a little spin on it and added spiralized zucchini and used coconut nectar for the sugar since it’s low glycemic.  If you don’t have a spiralizer, that’s ok, just chop up the zucchini instead.

Try it out for your next Meatless Monday or any day of the week!Spiralized Bean Salad ~ Meatless MondayPrint Recipe

Serves 6

1 15oz can chickpeas, rinsed and drained
1 15oz can black beans, rinsed and drained
1 large zucchini, spiralized or chopped
1/4 cup red onion, diced
3 stalks of celery, diced
3 Tbsp olive oil
1/4 cup + 2 Tbsp apple cider vinegar
2 Tbsp coconut nectar (could also use honey, maple syrup or agave)
Squeeze of lemon juice
S&P

In a mason jar, combine the oil, vinegar, coconut nectar, and lemon juice.  Put the lid on and shake vigorously.  In a large bowl, add all the veggies and beans. Bean Salad Bean Salad2 Bean Salad3 Pour dressing over top, add S&P to taste and mix well until combined.

Refrigerate for at least 4 hours, or overnight.  This is one of those salads that gets better the longer it marinates.

Enjoy!Bean Salad5Nutritional Info per serving
217 Calories, 37g Carbs, 9g Fat, 9g Protein, 250mg Sodium, 8g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

4 Comments

  • fitfoodiemama June 16, 2014 at 9:11 am

    Yummy! I have all the stuff to make this…think I am going to make it as a side dish for dinner tonight 🙂

    Reply
  • Kathie Bell Brown June 19, 2014 at 12:45 pm

    It would be nice to make a no oil version of this…

    Reply
    • thehappyhealthfreak June 19, 2014 at 12:55 pm

      HI Kathie! I rarely use oil, and this recipe calls for very little, only 1/2 Tbsp per serving (these are large servings too! For a side dish it would be half that) You could definitely omit the oil, it would be tangy so you may need to add more sweetener. Good luck!

      Reply

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