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.