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.
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.
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.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
