Vegan bean salad recipe with jackfruit (Vegan Insalata di Tonno e Fagioli)
Tasty vegan bean salad that is full of flavour and easy to prepare. This is THE vegan bean salad recipe you will make now and forever!
Ingredients
For the salad
- 300 g (approximately 1 and ⅓ cups) of mixed beans (drained weight) including edamame
- 210 g or just under 1 cup of chopped jackfruit (drained weight from a can with water preferably brine)
- 150 g or ¾ cup of sweet peppers (optionally pre-prepared roasted red peppers
- 1 vine of cherry tomatoes
- 2 celery sticks, chopped
- 1 red onion thinly sliced
- 2 teaspoon of nutritional yeast
- 1 tablespoon of olive oil for roasting
For the dressing
- Juice of 1 lime
- ½ tablespoon of red wine or rice vinegar
- ½ teaspoon of English mustard
- 1 ½ tablespoon of extra virgin olive oil
- ½ teaspoon of honey or date nectar
- 1 teaspoon of soy sauce
- ½ teaspoon of sesame oil
- 2 tablespoon of freshly cut herbs (we’ve used parsley and coriander/cilantro)
Instructions
Make the salad
- Prepare the (tinned) jackfruit. First sieve and squeeze each segment to remove excess liquid. Place on a roasting tray and season with the nutritional yeast by rubbing the flakes through your fingers.
- Prepare the sweet peppers and tomatoes, place them next to the jackfruit and drizzle with olive oil and season with salt and pepper.
- Place the tray under a hot grill/ broiler and cook for 15 minutes turning the peppers half way through.
- Set the tray aside and put the peppers in a freezer bag and seal. Leave the peppers until they are cool then remove the skins, slice the top off, cut in half and scrape the seeds out.
- Mix the salad. Put the beans, celery and onions in a bowl and mix. Arrange the jackfruit, peppers and tomatoes on top and serve with the dressing.
Method dressing
- Simply combine all the ingredients together and whisk with a fork.