Print

Dense Three Bean Salad with Thick Tahini Dressing

Close-up of a mound of Dense Bean Salad featuring black and light-colored beans coated in a thick, creamy orange dressing, garnished with red onion and parsley.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe creates a substantial and hearty bean salad using three types of beans bound by a thick, savory tahini dressing, perfect for meal prep or as a main dish.

Ingredients

Scale
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1/2 cup finely diced red onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped fresh parsley
  • 1/4 cup tahini paste
  • 3 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons water, or more as needed

Instructions

  1. Combine the rinsed and drained black beans, kidney beans, and cannellini beans in a large mixing bowl.
  2. Add the diced red onion, chopped celery, and fresh parsley to the beans. Gently toss to distribute the vegetables evenly.
  3. In a separate small bowl, whisk together the tahini paste, lemon juice, apple cider vinegar, Dijon mustard, cumin, garlic powder, salt, and pepper.
  4. Add the water one tablespoon at a time, whisking continuously until the dressing reaches a thick, pourable consistency that coats the back of a spoon.
  5. Pour the thick dressing over the bean mixture. Use a large spoon or spatula to fold the dressing into the beans until everything is well coated.
  6. Cover the bowl and refrigerate for at least 2 hours before serving to allow the flavors to meld and the salad to set into a dense texture.

Notes

  • If the salad seems too dry after chilling, stir in one extra tablespoon of water or lemon juice.
  • For a richer flavor, toast the cumin lightly before adding it to the dressing.
  • This salad keeps well in the refrigerator for up to five days.

Nutrition