Tangy Bean Salad with Carrots and Green Onions
Salad
Ingredients
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
Description
For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
Vegan [1]
Vegetarian [2]
High Fiber [3]
Directions
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.
Nutrition
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