Creamy Dense Bean Salad

Salad

Fairgrown

Serves 4-6 Prep 15 min

A creamy, hearty bean salad loaded with crisp garden vegetables and bound together with Greek yogurt — great on toasted bread as a sandwich or served over a bed of greens. Sourced from America's Grow-a-Row.

Ingredients

Primary

Cucumbers(Any)— 1 large or 4 small, diced
Celery(Any)— 2-3 stalks, diced
Peppers(Any)— 1 bell pepper (yellow preferred), diced; plus ½ cup pickled banana peppers, chopped
Radishes(Any)— 5-6 small red, sliced
Lettuce(Any)— 1 container (for serving over greens)

Additional / Pantry

2 (16 oz) cans white beans, rinsed and drained
½ cup pickled banana peppers, chopped
½ cup Greek yogurt
Salt and pepper, to taste
Loaf of bread or rolls of choice (for sandwiches)
Lettuce of choice (for salad)

Instructions

Strain and rinse the white beans.
Dice the cucumbers, banana peppers, celery, and bell pepper, and slice the radishes.
In a large bowl, add the rinsed beans and all the chopped vegetables. Add the Greek yogurt, salt, and pepper.
Mix well, slightly mashing some of the beans as you stir, until everything is evenly coated and creamy.
Serve on toasted bread or rolls as a sandwich with your favorite condiments, or serve over a bed of lettuce for a hearty salad.

Notes

Slightly mashing some of the beans helps the salad hold together and makes it creamier. Best enjoyed fresh but keeps in the fridge for up to 2 days.