Today I am spotlighting another recipe from The Real Food Diet Cookbook. This cookbook could be yours if you win the drawing for this giveaway! Click here to read how to win this. It is easy, quick and this could be your best Christmas gift ever!
The salad is quick to prepare and the light but creamy dressing will surprise you. From start to finish, you can have this salad on your table in less than 1o minutes. This would also be a healthy alternative to bring to a Christmas gathering. Instead of shredded carrots, you could add red bell pepper for a colorful holiday dish!
Begin with 1/2 c. shredded carrots. To this add 1/2 c. thinly sliced green onion, 1/2 c. chopped fresh parsley. In a separate bowl whisk together 3 T. apple cider vinegar, 1 T. tahini, 1 t. stone-ground mustard and 3 T. water. Toss carrots, onions, parsley, drained beans together with the dressing. (the recipe calls for either cannellini or garbanzo beans)
Let marinate 15 minutes before serving.
Tangy Bean Salad
3 T. apple cider vinegar
1 T. stone-ground mustard
1 T. sesame tahini (ground sesame seeds)
3 T.water
2 1/2 c. cooked cannellini or garbanzo beans, drained
1/2 c. thinly sliced green onions
1/2 c. shredded carrots
1/4 c. chopped parsley
In a medium bowl, whisk together vinegar, mustard, tahini and water. Add beans, onions, carrots and parsley. Toss together. Let marinade for 15 minutes before serving. (The original recipe called for 1 T. Braggs liquid aminos, which I did not have. Also, instead of cooking beans, I used one can. I also used less parsley.)
This is the recipe and photo illustrated in the cookbook.
Garbanzos are my all time favorite. Your salad sounds wonderful and I’d bet money the tahini adds wonderfully to the flavor nicely!
Actually I prefer cannelini beans, but I really like the flavor of this salad. Thanks for stopping by!
Yum! Looks like an easy and very tasty dish. The dressing would probably go well with a number of different bean and veggie combinations.
I am all about easy! Thanks for stopping by!