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Tangy Bean Salad with Carrots and Green Onions

Serves 4
Time 25 min
For a delicious lunch, fill whole-grain pita bread halves with this tangy bean salad and top with shredded lettuce. It's delicious on its own, too.
Ingredients
  • 3 tablespoons cider vinegar or rice vinegar
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon mustard, preferably German
  • 1 tablespoon tahini
  • 2 1/2 cups 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
Method

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.

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.
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  • 3 tablespoons cider vinegar or rice vinegar
  • 1 tablespoon low-sodium tamari
  • 1 teaspoon mustard, preferably German
  • 1 tablespoon tahini
  • 2 1/2 cups 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