Chopped Salad with White Beans & Vegan Chipotle Ranch Dressing

Publish date:
  • 4 servingsServings


  • 1 cup cashew butter
  • 1/2 cup water
  • 1/4 cup apple cider vinegar
  • 2 tsp. sugar
  • 2 garlic cloves, minced
  • 1 small chipotle pepper, seeded (or to taste)
  • 1 large head Romaine lettuce
  • 1/4 lb. raw or leftover cooked green beans, cut crosswise into 1/4-inch slices
  • 1 large yellow bell pepper, diced
  • 3/4 cup shredded red cabbage
  • 1/2 cup diced red onion
  • 1 large tomato, diced
  • 1 large avocado, pitted and diced
  • 1 15-oz. can Great Northern or other
  • white beans, rinsed and drained


  1. Combine cashew butter, water, vinegar, sugar, garlic, and chipotle pepper in food processor or blender, and purée until smooth and creamy. Thin to desired consistency with additional water if needed, and season to taste with salt and black pepper.
  2. Remove and discard outer leaves from Romaine lettuce. Chop lettuce crosswise into 1/4-inch strips. Combine in large bowl with green beans, yellow pepper, cabbage, and red onion. Add enough dressing to lightly coat leaves, and toss to mix. Add tomato, avocado, and Great Northern beans, and toss gently to mix. Divide among four individual plates, and serve immediately.

Nutrition Information

  • Calories: 610
  • Carbohydrate Content: 58 g
  • Fat Content: 40 g
  • Fiber Content: 16 g
  • Protein Content: 22 g
  • Saturated Fat Content: 7 g
  • Sodium Content: 670 mg
  • Sugar Content: 12 g