Vegan Red-and-Green Snow Day Salad (with Dark Red Kidney Beans, Red Bell Pepper, Green Onions, Celery, and Dill)

Red and Green Snow Day SaladBaby, it’s cold outside!…and we are deliciously snowed in yet again.  So I made this simple, filling, and quite beautiful salad for lunch yesterday out of ingredients I had on hand.

I rarely allow myself Fritos, but they are vegan, make perfect little scoops, and I love that they contain no palm oil, just corn oil for that rich “corny” taste.  (They were “on hand” due to a Frito Chili Pie craving on Sunday night.)

The sald is best after the flavors are allowed to marry for a few hours or even overnight.  The onion becomes fairly pronounced, so if you are only but so passionate about onion, use 2 instead of 3 green ones.

1-15.5 ounce can dark red kidney beans, rinsed and drained

1/2 large red bell pepper, diced (a yellow or orange bell pepper would be lovely too–I used an orange one in the salad I photographed)

2 celery hearts, diced

3 green onions, thinly sliced

3-4 tablespoons vegan mayonnaise

1 tablespoon fresh minced dill (or 1 teaspon dried)

1/8-1/4 teaspoon black salt (or sea salt, but you will not get the sulphery “boiled egg” flavor)

1/8 teaspoon freshly ground black pepper

Gently toss together all ingredients in a medium bowl, check for seasoning, adjust if necessary, and enjoy with the chips or crackers of your choice.  It time allows, cover and refrigerate for a few hours or overnight.

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