Tangy Bean Salad w. Carrots and Green Onions

Tangy Bean Salad w. Carrots and Green Onions
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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 288.8
  • Total Fat: 6.7 g
  • Cholesterol: 1.0 mg
  • Sodium: 929.2 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 10.3 g
  • Protein: 11.8 g

View full nutritional breakdown of Tangy Bean Salad w. Carrots and Green Onions calories by ingredient
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Introduction

For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce. For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
Number of Servings: 2

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 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

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

Serving Size: makes about two cups

Number of Servings: 2

Recipe submitted by SparkPeople user OKMEGAN.

TAGS:  Vegetarian Meals |

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