Creamy White Bean Crunch Salad with Tahini
A delicious and nutritious white bean salad with a creamy tahini dressing, perfect for meal prep and plant-based diets.
Equipment
- 1 mixing bowl large
- 1 whisk
- 1 measuring cups
Ingredients
Salad Ingredients
- 2 cups canned white beans rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1 bell pepper chopped
- 1/2 cup red onion finely chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup sunflower seeds
Tahini Dressing
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tbsp honey or maple syrup
- Salt and pepper to taste
Instructions
Preparation
- Rinse and drain the canned white beans to remove excess salt. Set aside in a large mixing bowl.
- Dice the cucumber, chop the bell pepper, and halve the cherry tomatoes. Finely chop the red onion and parsley.
- In a separate bowl, whisk together tahini, lemon juice, olive oil, honey or maple syrup, and season with salt and pepper.
- Add the chopped vegetables to the bowl with the beans. Pour the dressing over and toss to combine.
Serving
- Transfer the salad to a serving dish and sprinkle with sunflower seeds. Serve immediately or chill for an hour to let the flavors meld.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate if storing longer.
Notes
Pro Tips: Choose high-quality beans and rinse them well to enhance texture. Ingredient Substitutions: Substitute sunflower seeds with almonds or pumpkin seeds for variety. How to Serve: Pair with grilled proteins or enjoy as a standalone meal. Storage & Freshness: Keep in the fridge for up to 3 days. Make-Ahead Tips: Prepare components separately and combine before serving.