Home » Recipes » Tangy Bean Salad with Carrots and Green Onions
3 tablespoons cider vinegar or rice vinegar
1 tablespoon low-sodium tamari
1 teaspoon mustard, preferably German
1 tablespoon tahini
2 1/2 cup cooked and drained no-salt-added chickpeas or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch fresh flat-leaf parsley, chopped
Whisk together vinegar, tamari, mustard, tahini and 3 tablespoons 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.
Per Serving:150 calories (40 from fat), 4.5g total fat, 220mg sodium, 23g carbohydrates, (6 g dietary fiber, 3g sugar), 8g protein.
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