Recipe:
Tangy Bean Salad with Carrots and Green Onions
4.75 20
Tangy Bean Salad with Carrots and Green Onions
Serves 4
For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.
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
Method
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 total carbohydrate (6g dietary fiber, 3g sugar), 8g protein
http://www.wfmi.co.uk/recipes/531
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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