Soups & Salads

Canned beans add fast protein to this easy vegan salad, and a creamy, dairy-free ranch dressing takes it from simple to special. If spicy isn’t your thing, skip the chipotles and add basil or dill. Thinly sliced green beans add even more appeal; use raw beans for extra crunch, or add leftover cooked beans. This dressing recipe makes more than you’ll need, so you can have leftovers for the next quick salad; store in the refrigerator for up to 10 days.

Grilled vegetables from your local market make this nutrient-packed salad super simple; no dressing is needed, since vegetables are usually grilled with oil, but if yours are dry, drizzle with additional olive oil. We tossed the vegetables with basil leaves for dramatic appeal; spinach, arugula, endive, or shredded cabbage work equally well. For more protein, add canned chickpeas. A tangy blue cheese crumbled on top adds volumes of flavor, but for a vegan version, skip it and top with walnuts instead.

This lively combination of flavors and textures works extremely well as a salad that’s a little out of the ordinary. The pistachio vinaigrette sports a brilliant green color that works on just about any salad. Fresh sweet peas are best, but frozen and thawed peas work as well.

Check out Neil Zevnik's author page.

Check out Neil Zevnik's author page.

Check out Lisa Turner's author page.

Check out Lisa Turner's author page.

Check out Lisa Turner's author page.