Note: this salad can be made with virtually anything you have on hand! Feel free to swap different beans, veggies, and toppings as you wish.
Recipe
By Rachel DiNuzioApril 4th, 2025
Fiber Dense Bean Salad
This fiber-rich bean salad by Rachel DiNuzio gets an elevated twist with a silky dressing infused with algae oil—bringing a clean, modern touch to a timeless favorite.
Ingredients
Salad
Chickpeas, drained and rinsed1/2 cup
Cannellini beans, drained and rinsed1/2 cup
Sugar snap peas, trimmed and quartered1/2 cup
Small bunch of asparagus tips
Small bunch of broccolini, chopped
Peas1/4 cup
Small radishes, sliced3-4 pcs
Cucumber, diced1/4 cup
Tomato, diced1/4 cup
Red onion, diced2 tbsp
Tender stemmed herbs, finely chopped (can be any you have on hand! basil, dill, parsley, cilantro, etc)1/2 cup
Arugula1/2 cup
Small shaped pasta, cooked (optional)1/2 cup
Toasted sunflower seeds1/4 cup
Goat cheese, crumbled1/4 cup
Lemon juice
Salt and pepper
Dressing
Tender stemmed herbs (can be any)3 cups
Mayo1/2 cup
Cultured dairy (sour cream, greek yogurt, creme fraiche)1/2 cup
Algae oil2 tbsp
Capers or anchovies1 tbsp
Garlic cloves2 pcs
Lemon zest and juice1 pc
Salt and pepper
Step 1
To make the dressing, combine all ingredients in a blender and blend on high until you have a vibrant green color. Season with salt and pepper to taste.
Step 2
To make the salad, start by blanching some of your vegetables. Set a medium pot of water to boil over high heat, salting the water well. While the water heats, make an ice bath with more salted water. Blanch your sugar snap peas, asparagus, broccolini, and peas by cooking them in the boiling water for 30 seconds - 1 min, until they are a vibrant green color. Quickly transfer to the ice bath to stop the cooking process, and then drain the water and set vegetables aside.
Step 3
Combine everything in a large bowl, and add the green goddess dressing to taste, noting that the mix will soak up a bit of the dressing overnight. Season with lemon, salt, and pepper to taste.
