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.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:2 hours 15 min
Yield:6 servings
Category:Side Dish
Method:Mixing
Cuisine:American
Diet:Vegetarian
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
Combine the rinsed and drained black beans, kidney beans, and cannellini beans in a large mixing bowl.
Add the diced red onion, chopped celery, and fresh parsley to the beans. Gently toss to distribute the vegetables evenly.
In a separate small bowl, whisk together the tahini paste, lemon juice, apple cider vinegar, Dijon mustard, cumin, garlic powder, salt, and pepper.
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.
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.
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.