White Bean & Blackberry Salad (Vegan, Gluten Free)

Butter bean and blackberry salad bowl - vegan, easy and gluten free

In the colder months (I’d say ‘winter’ but we had snow in April this year, so I’m going generic) I am all about soups. Sometimes earlier in the year, I thought this blog may as well be a full time soup blog there were so many! But when it starts to get warmer, and the sun is shining on my face during my lunchtime walks, I want the crisp bite and texture of a well put together salad.

Now, warning: I’ve seen some of the salads that my fellow colleagues bring in to work – there’s about 3 lettuce leaves, 3 tomatoes, an inch of cucumber and a few cubes of feta cheese in there. Maybe a few slices of pickled beetroot if they’re feeling ‘naughty’.

This is not that kind of salad, at all. This is a salad with some substance behind it! It’s supposed to fill you up for a few hours, not tide you over until your next tea break. There’s

  • beans for texture and protein
  • tomatoes for their sweetness
  • cucumber for cool contrast to tart blackberries
  • and crunchy celery too!

Plus toasted almonds and pumpkin seeds to boot, so you can get some healthy whole-food based fats in your meal to increase satiety! It’s a true superfood salad, in my opinion. It’s just missing the usual ‘superfood’ price tag!

White bean and blackberry salad bowl

Sometimes I like to mix my balsamic vinegar with water and a pinch of xanthum gum, and sometimes I mix in olive oil too (usually on a 2:2:0.5 ratio of vinegar : water : oil) – it makes delicious bottles like this blackberry and rosemary once last longer, and means I can lather my salads in delicious dressings without upping my fat count on something as unsatisfying as olive oil. I’d rather eat avocado, or a cheeky dairy free chocolate bar, thank you very much!

Bean & Blackberry Salad Bowl

  • Prep: 5 minutes
  • Total: 5 minutes
  • Author Luci Rebecca, Made by Luci
  • Serves 1
  • Calories 231

Ingredients

  • 1 cup baby spinach
  • 2 cups mixed salad leaves
  • 1/2 cup (90g) cooked white beans
  • 1/2 cup (100g) baby plum tomatoes, chopped
  • 1/4 cup (35g) celery, chopped
  • 1/4 cup (45g) cucumber, chopped
  • 1/4 cup (35g) red or yellow bell pepper, chopped
  • 50g fresh blackberries
  • 1 tsp (3g) almond flakes, toasted
  • 1 tsp (5g) pumpkin seeds, toasted
  • aged balsamic vinegar (I use a blackberry and rosemary one)

Directions

  1. Mix the leaves and spinach together in a bowl
  2. Add the white beans, tomatoes, celery, cucumber and bell pepper and blackberries
  3. Sprinkle over the toasted pumpkin seeds and flaked almonds
  4. Drizzle a generous amount of aged blackberry balsamic vinegear over the top and enjoy

Notes

  • I love butter beans for this - in America I think they're similar to lima beans?

Nutrition Facts
Serving Size 1 salad
Servings Per Container 1

Amount Per Serving
Calories 231 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 0.6g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 213.4mg 9%
Total Carbohydrate 30.9g 10%
Dietary Fiber 12.4g 50%
Sugars 10g
Protein 12.4g 25%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

The folks at Taste kindly sent me some of their products to try – one of which was their Blackberry & Rosemary Balsamic Vinegar, which I’ve fallen a bit in love with. This didn’t affect my love or fruit, or salads, or any of the opinions expressed in this this. Yay!
Bean and blackberry salad bowl recipe - vegan, gluten free and healthy!

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