Go Back

Dense Bean Salad with Kabocha and Honey Mustard Vinaigrette

This dense bean salad pairs perfectly with a sweet and tangy honey mustard vinaigrette.
Print Recipe
Prep Time 30 minutes
Course Salad
Cuisine American
Servings 4

Equipment

  • Large bowl

Ingredients
  

The Salad

  • 1/2 clove garlic minced
  • 1/4 cup yellow onion finely chopped
  • 1/4 cup shredded cheese (cheddar jack mix)
  • 2 Japanese cucumbers (sub: 1 English cucumber or 4 small Persian cucumbers)
  • 4 oz shredded cabbage
  • 8 oz canned garbanzo beans
  • fresh cracked black pepper
  • 1 half kabocha (about 1 cup)

Honey Mustard Vinaigrette

  • 1 1/2 tbsp olive oil
  • 1 tsp rice wine vinegar
  • 1 tsp mustard (if GF, check label)
  • 1 tsp honey
  • 1/2 tsp balsamic vinegar
  • 1/4 tsp salt

Instructions
 

Combine salad ingredients

  • Add the garlic, onion, cabbage, cheese, cucumbers, and chickpeas to a large bowl.
  • Crack black pepper over top, then toss together.

Cook the Kabocha

  • Cut the kabocha into a couple of large pieces.
  • Put them in a microwave-safe bowl with about a tablespoon of water, and cover with plastic wrap.
  • Poke a hole in the wrap to let steam out. (Or use a silicone cover with a hole).
  • Microwave for 3-4 minutes until soft enough to easily smash with a fork.*
  • Once soft, drain excess water and mash until combined.
  • You can keep the skin on, it softens enough to eat. Or remove it if you like.
  • Let cool a little while you make the vinaigrette.

Make the Vinaigrette

  • For the vinaigrette, combine the oil, vinegars, mustard, honey, and salt in a container with a good lid. Shake or whisk until emulsified.
  • Now, add both the kabocha and dressing to your bowl. Toss to combine everything well.
  • Taste for seasoning. Bon appetit!

Notes

*We have a 600 watt microwave, so you may need less time for a 1000 watt microwave.
Keyword beans, gluten free, hearty, vegetables, vegetarian