Charred Scallion Ranch Bean Salad

Ingredients you'll need

Here's everything that goes into this charred scallion ranch bean salad. Scroll down to the recipe card for exact measurements and a printable version.

• 2 tbsp unsweetened plain plant-based milk (e.g., soy or almond)
• 1 tsp white wine vinegar
• 2 large scallions, root ends removed
• 1 clove garlic, grated
• 1/2 large lemon, juiced
• 1/3 cup plain unsweetened plant-based yogurt
• 3 tbsp vegan mayonnaise
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1-2 tbsp finely minced fresh dill
• 1 tbsp finely minced fresh chives
• 1/4 tsp kosher salt, plus more to taste
• 1/2 small red onion, thinly sliced
• 1/2 large lemon, juiced
• 3 Persian cucumbers
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/3 cup sliced pepperoncini
• 1/3 cup marinated artichoke hearts, roughly chopped
• 1 jalapeño, thinly sliced (optional)
• 1 medium ripe avocado, cubed
• Toasted bread or crackers, for serving

How to make it

Follow these step-by-step instructions. Each step is written so you know exactly what to look, smell, and taste for.

1. 1

   First, make the buttermilk base. In a small bowl or blender cup, combine the plant-based milk and white wine vinegar. Let it sit for at least 5 minutes to curdle slightly.

2. 2

   Heat a dry, heavy-bottomed skillet or cast iron pan over medium-high heat. Once hot, place the whole scallions in the pan and cook for 2-3 minutes per side, until they are nicely charred and softened. Transfer to a cutting board to cool, then roughly chop.

3. 3

   To the blender cup with the milk mixture, add the plant-based yogurt, vegan mayonnaise, juice of half a lemon, grated garlic, nutritional yeast, garlic powder, onion powder, chopped charred scallions, and 1/4 tsp kosher salt. Blend until completely smooth and creamy.

4. 4

   Add the minced dill and chives to the blender and pulse 2-3 times just to combine. Avoid over-blending. Taste and adjust seasoning with more salt if needed. Transfer the dressing to a jar and place it in the fridge to chill while you prepare the salad.

5. 5

   In a large mixing bowl, combine the thinly sliced red onion with the juice of the other half of the lemon and a pinch of salt. Toss to combine and set aside to lightly pickle.

6. 6

   Place the Persian cucumbers on a cutting board. Use the flat side of your chef's knife to gently smash them down their length until they start to split and crack open. Roughly cut the smashed cucumbers on a bias into 1-inch pieces. Transfer them to a separate bowl, sprinkle with a generous pinch of salt, toss, and set aside for at least 10 minutes. After 10 minutes, discard any water that has accumulated in the bottom of the bowl.

7. 7

   To the large bowl with the pickled red onions, add the drained and rinsed cannellini beans and chickpeas, the smashed cucumbers, sliced pepperoncini, chopped artichoke hearts, and sliced jalapeño (if using).

8. 8

   Pour about three-quarters of the chilled ranch dressing over the salad and toss everything together to combine thoroughly. You can add more dressing if you prefer a creamier salad.

9. 9

   Just before serving, gently fold in the cubed avocado. This prevents it from getting mushy. Serve the bean salad immediately with slices of toasted bread or crackers on the side.