Scarlet Runner Bean Salad

Scarlet Runner Bean Salad

This refreshing and healthy scarlet runner bean salad combines the nuttiness of scarlet runner beans with the creaminess of avocado and the tanginess of a lemon dressing. Perfect as a side dish or a light main course, this recipe is vegan, gluten-free, and loaded with nutrients. It’s quick to make and packs a punch of flavor!

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Prep Time 10

Cook Time 1

Total Time 1 10

Servings: 4

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Notes

Ingredients

2 cups cooked scarlet runner beans soaked overnight and boiled until tender
1 ripe avocado diced
1 cup cherry tomatoes halved
½ cucumber diced
2 tablespoons olive oil
1 tablespoon lemon juice
Salt and pepper to taste
Fresh parsley chopped (for garnish)

Equipment

Large pot (for boiling beans)
Knife for chopping vegetables
Cutting board
Salad bowl
Small bowl (for mixing dressing)
Spoon (for tossing salad)

Method

Prepare the Beans: If using dried scarlet runner beans, soak them overnight and then cook them in a pot of water for 1-1.5 hours until tender. Drain and set aside to cool.
Prepare the Vegetables: While the beans are cooling, dice the avocado, cherry tomatoes, and cucumber.
Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
Assemble the Salad: In a large bowl, combine the cooked and cooled scarlet runner beans, avocado, tomatoes, and cucumber. Drizzle the dressing over the top and gently toss everything together to combine.
Serve: Garnish with fresh parsley before serving.

Notes

You can add other vegetables like bell peppers or onions to the salad for more flavor.
For extra protein, you can also add some cooked quinoa or roasted chickpeas.
If you prefer a creamier texture, try adding a tablespoon of tahini to the dressing.
This salad can be made in advance and stored in the fridge for up to two days, though it’s best enjoyed fresh.