White Bean Cilantro Chopped Vegetable Salad

by Dorothy Reinhold on May 25, 2014


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Do you grow vegetables or even herbs in your window sill? Welcome to the gardening grub club.

As long as I can remember, we’ve had some sorts of vegetables growing out back in the garden. Tomatoes always did well in our hot Southern California gardens, as did zucchini and eggplant. Basil in pot on Shockingly DeliciousDuring my college years, I didn’t have a vegetable garden, but I did have a “college bookshelf” (bricks and boards) laden with herbs and houseplants. It has always been nice to be able to grab the potted basil plant and pinch off a few leaves for the plate of pasta. Here’s my current window sill basil pot, ready for some dinner action.

I’ve always been a garden dreamer. One year I put in what I called a “salsa garden” – tomatoes, Jalapenos, tomatillos, onions, and cilantro. Another year I put in an edible flower garden, with pansies, violas, nasturtium and other pretty flowers that can be eaten. Every salad that summer was a riot of color and floral design.

Chard leaf with NickRemember my monstrous chard leaves from a few years ago? (I don’t mind a few little bug holes. That just shows you it’s organic!)

Bowen and the very large zucchiniAnd my gargantuan zucchini? I really have to harvest a bit earlier, eh?

I’m late putting in my summer garden this year, but I will not be deterred, and am planting tomatoes, eggplant, Jalapeno pepper, black zucchini and orange mint. I am dreaming big with plans for roasted vegetable medleys come July-August.  

I’d love for you to plant a garden, even if it is only in a pot on the patio or balcony, or a little herb on the window sill. The emotional rewards for being able to eat food that you have grown are huge. You feel like a million bucks when the tomato and herbs in your dinner salad came from out back.

I had to buy the grape tomatoes for this salad because mine aren’t ready yet, but the Italian parsley and cilantro came from my garden, as did the radishes.

White Bean Cilantro Chopped Vegetable Salad | ShockinglyDelicious.comPriceless! 

Recipe: White Bean Cilantro Chopped Vegetable Salad

White Bean Cilantro Chopped Vegetable Salad | ShockinglyDelicious.comSummary: Overflowing and chunky with vegetables, this healthy salad can be a vegan main dish or side dish, and makes a great potluck offering.

Ingredients

  • 2 (15-ounce) can small white beans, drained, rinsed and drained again
  • 12 ounces grape tomatoes, halved (mixed colors are nice)
  • 1 small zucchini, diced small
  • 3 mini bell pepper, stemmed, seeded and diced small (mixed colors are nice)
  • 5-7 radishes, stemmed and diced small
  • 1 cup chopped fresh Italian parsley
  • 1 cup chopped fresh cilantro
  • 2 scallions, chopped
  • 3 1/2 tablespoons olive oil
  • 3 1/2 tablespoons lemon juice
  • Pinch kosher salt
  • Freshly ground black pepper
  • Garnish: toasted pine nuts (optional)

Instructions

  1. Into a large bowl, place the white beans. Add everything else – tomatoes through black pepper, and mix gently but well with a large spoon.
  2. Taste and adjust lemon juice and salt level to your liking. Serve immediately or refrigerate for later.
  3. Serve on plates or in wide, flat bowls, topping each with a tablespoon of toasted pine nuts if you like.
  4. Serves 4-5 for dinner, or more for a side salad.White Bean Cilantro Chopped Vegetable Salad | ShockinglyDelicious.com

Recipe source

Dorothy Reinhold | Shockingly Delicious

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See this page for all the wonderful #SundaySupper dishes I have made since I joined this group, and links to all the other delicious dishes made by my fellow cooks.

Preparation time: 20 minutes
Diet type: Vegan
Diet tags: Low calorie
Number of servings (yield): 4
Culinary tradition: USA (General)
My rating 5 stars:  ★★★★★ 

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Join the grub club with us and muck around in the dirt, then pick something from the list below to grace your table!

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Disclosure: This post is sponsored by American Family Insurance. All opinions are my own.

{ 39 comments… read them below or add one }

cathy May 29, 2014 at 1:52 pm

I just love chopped salads — this one looks great!

Reply

Dorothy Reinhold May 29, 2014 at 4:52 pm

Cathy,
Me too! They are so much easier to eat than big honkin’ pieces of lettuce.

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sunithi May 27, 2014 at 11:52 am

Wow! This really looks good! I could have some right now!

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Dorothy Reinhold May 27, 2014 at 12:38 pm

So good for lunch or dinner. Leftovers pack great for lunch the next day!

Reply

Courtney @ Neighborfood May 27, 2014 at 10:56 am

I absolutely love fresh summer salads like this. I like to make a big batch and munch on them all week. I’m adding this one to my to make list!

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Dorothy Reinhold May 27, 2014 at 12:38 pm

Courtney,
Absolutely right…you can eat on this one all week.

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Bobbi's Kozy Kitchen May 26, 2014 at 2:33 pm

Hehehe love the photos of your guy!! We had big zucchini like that when I could grow in the ground, but not so much in my containers 🙁 the kids loved seeing how big they would grow! I can’t wait to give this salad a try. It is a great fresh idea for a side dish that I think we will love!

Reply

Dorothy Reinhold May 26, 2014 at 8:12 pm

Bobbi,
Isn’t it funny how large it got?

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Lane @ Supper for a Steal May 26, 2014 at 6:30 am

This looks great. I’m all about bringing big healthy salads like this to work. They are great for eating on the go and plenty filling.

Reply

Dorothy Reinhold May 26, 2014 at 7:32 am

Lane,
You’re right. This is an awesome salad for work. It will keep you satisfied so you won’t run to the vending machine.

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Susan May 26, 2014 at 5:45 am

You weren’t kidding about the giant basil plant! Also I’ve received big zucchini’s like that. They are massive. This salad has a little bit of everything, just perfect.

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Dorothy Reinhold May 26, 2014 at 7:32 am

Susan,
Some things just grow BIG here!

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Alida May 25, 2014 at 5:27 pm

That humongous zucchini has bread (or cake!) written all over it! Your salad looks absolutely amazing – fresh, colorful and healthy.

Reply

Dorothy Reinhold May 25, 2014 at 8:26 pm

Alida,
I think I did make zuke bread out of that behemoth!

Reply

Shaina May 25, 2014 at 1:12 pm

This salad has my name written all over it. I make a version of this with artichokes… it’s my favorite summer salad to date!

Reply

Dorothy Reinhold May 25, 2014 at 8:26 pm

Shaina,
Oh artichokes! That’s a great idea!

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Bea May 25, 2014 at 10:56 am

Edible flower garden is the best idea ever!!! Love it – oh and your salad? Well, like always my friend it’s amazing.

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Dorothy Reinhold May 25, 2014 at 8:27 pm

Bea,
You HAVE to plant an edible flower garden. It was so much fun!

Reply

Deanna Samaan May 25, 2014 at 10:50 am

This looks so good! Yummy!!!

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Dorothy Reinhold May 25, 2014 at 8:27 pm

Deanna,
Thank you!

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Family Foodie May 25, 2014 at 8:46 am

Love this recipe and really love that great pic of your son peeking through the leaf!

Reply

Dorothy Reinhold May 25, 2014 at 8:28 pm

Thanks Isabel! That photo was serendipitous!

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Alice // Hip Foodie Mom May 25, 2014 at 8:30 am

love this salad!!! and holy cow, now that’s a zucchini!!!

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Dorothy Reinhold May 25, 2014 at 8:29 pm

Holy moly, it sure is! It was so heavy!

Reply

FoodieArmyWife May 25, 2014 at 8:20 am

WOW!!! Look at the size of those! Clearly you know how to garden – and cook!

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Dorothy Reinhold May 25, 2014 at 8:29 pm

Foodie Army,
It’s Alaskan-sized!

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Liz May 25, 2014 at 7:22 am

I can never resist a chopped salad…and adding beans and herbs make it an irresistible meal!

Reply

Dorothy Reinhold May 25, 2014 at 8:30 pm

Liz,
Chopped salads are just so much easier to eat!

Reply

Cindys Recipes and Writings May 25, 2014 at 7:16 am

Your chopped salad looks amazing, Dorothy! I know its hard to keep up with zucchini when they start coming in!

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Dorothy Reinhold May 25, 2014 at 8:30 pm

Cindy,
It is, and clearly I fell down on the job that year.

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Shannon @VillageGirlBlog May 25, 2014 at 6:40 am

Love the colors in your salad! What a beautiful dish. Herbs and fresh veggies… what more do you need? lol Yum!!

Reply

Dorothy Reinhold May 25, 2014 at 7:11 am

Shannon,
Agree! Well, maybe I need a glass of wine. And if I had had an avocado, I woulda put that in, too!

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Brianne @ Cupcakes & Kale Chips May 25, 2014 at 5:27 am

I love your “theme gardens”. So cool! And I love this colorful, summery recipe!

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Dorothy Reinhold May 25, 2014 at 7:12 am

Brianne,
Theme gardens are so fun to dream up!

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Renee May 25, 2014 at 4:47 am

My goodness you sure do grow some ginormous veggies. And you make a colorful salad too. It’s one that catches your attention with the brightness and makes you want to dig in right then.

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Dorothy Reinhold May 25, 2014 at 5:17 am

Thanks Renee! Sometimes I forget to harvest in time. 🙂

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Jennifer @ Peanut Butter and Peppers May 25, 2014 at 4:09 am

I love the gigantic zucchini! Ha ha!! Your dish looks just delicious and light! I would love to have this for lunch!

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Dorothy Reinhold May 25, 2014 at 5:18 am

Jennifer,
We ate it for dinner, and I need to make it again and have it around for lunches. I know it will go fast.

Reply

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