Creamy Cannellini Bean Salad
Serves | 2-4 |
Prep time | 15 minutes |
Dietary | Gluten Free, Vegan, Vegetarian |
Meal type | Appetizer, Salad, Side Dish |
Misc | Pre-preparable, Serve Cold |
Ingredients
- 1 can cannellini beans (15 ounce can, drained)
- 1/4 cup red onion (minced)
- 1 can whole black olives (15-ounce can, drained)
- 1 cucumber (halved lengthwise and sliced)
- 1 cup cherry tomatoes (quartered)
- 2 tablespoons Tofutti Better Than Cream Cheese (I used the herb/chives flavor)
- 1/2 tablespoon extra virgin olive oil
- 1/2 tablespoon fresh lemon juice
- 1 pinch lemon zest
- 1/2 teaspoon nutritional yeast flakes
- 1/4 teaspoon salt (or to taste)
- 1 pinch garlic powder
Directions
Step 1 | |
Prepare and mix your beans, veggies, and olives in a bowl. | |
Step 2 | |
In a small cup, mix vegan cream cheese, olive oil, lemon juice, and seasonings with a fork or small wire whisk. | |
Step 3 | |
Pour sauce mix over veggies in the bowl and gently fold together. Place the whole thing in the refrigerator for at least 1 hour before serving. Serve cold with pita bread, if desired, or by itself. |