Tangy Bean Salad with Carrots and Green Onions

Tangy Bean Salad with Carrots and Green Onions

Serves 4

For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.

  • 3 tablespoons apple cider vinegar or rice vinegar
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon mustard, preferably German
  • 1 tablespoon sesame tahini
  • 3 tablespoons water
  • 2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
  • 1/2 cup thinly sliced green onions
  • 1/2 cup grated carrots
  • 1/2 bunch parsley, chopped
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Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.

Nutritional Info: 
Per Serving:150 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 220mg sodium, 23g carbohydrate (6g dietary fiber, 3g sugar), 8g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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