Description
Our Vegan Curried Chick’n Salad, made with cannellini beans (aka “white kidney beans”), will take your sandwich, or your salad, to a new level–giving you a delicious and cruelty-free way to elevate your lunch. This salad combines the rich tang of curry with sweet raisins, crunchy walnuts and celery, and the smooth texture of white beans.
Ingredients
Units
Scale
The Dressing
- 1 Tbs curry (good quality)
- 1/2 c Just Mayo or other dairy-free mayo
- 2 – 3 T agave syrup
- a few grinds black pepper
The Rest
- 1/4 red onion, finely diced
- 2 celery stalks, finely diced
- 5 cups cannellini beans (aka “white kidney beans”)
- 1/2 tsp salt (using beans from dry)
- 1/2 c coarsely chopped walnuts or cashews
- 1/2 c raisins
Instructions
- Whisk together the dressing ingredients and set aside
- combine the beans, onions, celery, nuts, and raisins—gently mashing about 2/3 of the beans in the process
- add the dressing and gently mix in evenly
- chill for about an hour, allowing flavors to meld
- serve on a bed of greens, with crackers, or in a sandwich or wrap
Notes
- Curry varies tremendously. We have a fairly mild, mellow curry and the amount reflects this. Adjust for your taste and the curry that you are using
- When using beans from dry stock we find that more salt is necessary. Start with half the added salt if you are using beans from cans.