Delicious easy Broccoli Black Bean Salad (vegan)

Jump to Recipe

This delicious vegan broccoli and black bean salad is absolutely amazing and bursting with flavours. Think grilled broccoli that’s soaked up all the flavours of the smoked paprika, together with the black beans, herbs and topped with salted roasted cashew nuts. It just doesn’t get much better or easier than this salad. 

Because this salad is made with hearty ingredients like the broccoli and black beans, it’s great for parties, picnics and on-the go meals. The grilled broccoli stores well and tastes great whether eaten right away or served hours later.

This easy and healthy vegan broccoli salad can be served hot or cold and works equally great as a main meal and a side dish. It’s a great source of plant based protein thanks to the black beans and packed with healthy nutrients, vitamins, minerals and dietary fibres. Plus, it’s mouthwateringly tasty and is great for all seasons.

What’s great about this delicious broccoli and black bean salad recipe:

• Can I say everything? Because it really is everything
• Made with easy to get ingredients
• Easy to make
• Packed with plant based protein
• Loaded with nutrients, vitamins and minerals
• Meal prep friendly – can be made in advance 
• Great for picnics, parties and on-the go
• Low-calorie meal
• Budget friendly recipe
• Vegan
• Gluten-free
• Soy free

• 

• 

• 

• 

• 

Do I have to use black beans?

No, you don’t have to use black beans. If you prefer a different type of beans. You can use any type of beans for this recipe. It’s also great with butter beans, chickpeas, lentils and the list goes on. So, don’t be afraid to substitute the black beans if you want to try something else.

What to do if you’re allergic to nuts

If you’re allergic to nuts, you can substitute the salted cashews with either roasted and salted pumpkin seeds or sunflower seeds. The cashew nuts are there to add extra omega fatty acids and a little crunch to the salad. Replacing the cashew nuts with crunchy roasted and salted seeds is ideal as the seeds still add extra omega fatty acids and lots of crunchy textures.

If you’re allergic to both nuts and seeds, you can just leave them completely out of the recipe.

How to serve this easy to make vegan one pot broccoli salad

You can serve this broccoli salad as is with a side of garlic bread or a loaf of baguette. This salad doesn’t just taste amazing, it also keeps you full for longer…and that’s why it can easily be served as a main meal. You can also serve it as a side dish and eat any leftovers for next days lunch. It’s easy to take with yo to-go and can be served both hot and cold as you prefer. 

Can I use another dressing for this broccoli salad?

Absolutely. Because there’s so many flavours added to the broccoli while preparing it, there’s not really any need for a dressing, but you can easily add your favourite dressing if you feel like it. 

I like to keep my salads simple and that’s why I only use sweet and sour chili sauce, but this broccoli salad can handle any type of salad dressing you would like to add. 

How do you make this delicious vegan broccoli and black bean salad recipe. It’s very easy. Just:

Instructions

• Heat olive oil in a pan and add the broccoli florets. Let the broccoli cook at high heat for around 5 minutes while stirring occasionally.
• Once the broccoli is starting to turn golden at the edges, season with salt, paprika and lemon juice. Next, add the drained and rinsed black beans and season with thyme. Stir everything together and allow to cook for a few minutes.
• Pour the broccoli and black beans into a bowl. Add sun-dried tomatoes, chopped spring onions and cashew nuts and stir to combine everything. Drizzle with sweet and sour chilli sauce and top with fresh parsley.Serve and enjoy.

Are you looking for more easy vegan salad recipes? Try my delicious Easy spicy kiwi, peppers and tomato salsa or my delicious vegan spinach and lentil salad recipe here.