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Spicy Ranch Bean Salad

Get creative with canned beans in this 5-minute salad that’s ideal for lunch in a pinch. The ranch vinaigrette adds a tangy kick that pairs perfectly with the crunchy cucumber, spicy jalapeño, and creamy beans.

95% would make again
Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Spicy Ranch Bean Salad
Total Time

10 minutes

10 min

Prep Time

5 minutes

5 min

Cook Time

5 minutes

5 min

Spicy Ranch Bean Salad

Ingredients

for 2 servings

  • 1 tablespoon ranch dressing powder
  • ½ tablespoon white vinegar
  • 1 tablespoon olive oil
  • 15 oz white beans, such as Great Northern or navy, drained and rinsed
  • 1 persian cucumber, thinly sliced (about ½ cup)
  • ½ jalapeño, seeded and finely diced (about ¼ cup)
  • avocado, cut into ½-inch pieces
  • ½ cup fresh herbs, such as dill, cilantro, and/or chives
  • ½ teaspoon kosher salt
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 315
  • Fat 11g
  • Carbs 34g
  • Fiber 27g
  • Sugar 4g
  • Protein 13g

Estimated values based on one serving size.

Preparation

  1. In a medium bowl, mix together the ranch powder, vinegar, and olive oil until combined.
  2. Add the beans, cucumber, jalapeño, avocado, and herbs. Season with salt and black pepper, then toss to coat with the dressing.
  3. Enjoy!
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