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Bean Peach Salad with Almond Dressing

Serves 4.

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    Bean Peach Salad with Almond Dressing

    This dinner-worthy salad is a feast of appetizing textures and flavours. Peaches provide sweetness, while beans deliver satisfying protein and fibre. Sweet and fiery at once, habit-forming Peppadew (sweet piquanté) peppers can be found in most deli sections. Or substitute them with roasted red pepper. If you’re not a fan of goat cheese, feta will work here too.

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    Make and take

    To turn this salad into something you can bring along for workday lunches, consider stuffing into jars. Simply divide dressing among wide-mouth jars and pile in beans, cucumber, peppers, peaches, greens, goat cheese, and pumpkin seeds, in that order. Seal shut and chill for up to three days.

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    Bean Peach Salad with Almond Dressing

    Ingredients

    • 8 cups (2 L) salad greens
    • 2 cups (500 mL) cooked or canned navy beans
    • 2 to 3 peaches, sliced into wedges
    • 1 1/2 cups (350 mL) Peppadew (sweet piquanté) peppers, drained and sliced
    • 1 cucumber, chopped
    • 2 oz (57 g) soft goat cheese, crumbled
    • 3 Tbsp (45 mL) extra-virgin olive oil or camelina oil
    • 2 Tbsp (30 mL) almond butter
    • 2 Tbsp (30 mL) white wine vinegar
    • 1 garlic clove, minced
    • 1/4 tsp (1 mL) salt
    • 1/4 cup (60 mL) toasted pumpkin seeds

    Nutrition

    Per serving:

    • calories499
    • protein20g
    • fat25g
      • saturated fat5g
      • trans fat0g
    • carbohydrates53g
      • sugars17g
      • fibre15g
    • sodium360mg

    Directions

    01

    Divide greens, beans, peaches, peppers, cucumber, and goat cheese among 4 serving plates.

    02

    Whisk together oil, almond butter, vinegar, 2 Tbsp (30 mL) water, garlic, and salt until smooth. Drizzle dressing over salads and sprinkle on pumpkin seeds.

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