White Bean Salad with Lemon Tahini Dressing (Piyaz)
A beautiful blend of juicy beans, bitey peppers, tangy red onion and plenty of parsley in a creamy (no cream), lemon and garlic tahini dressing.
Servings: 6
Ingredients
For the dressing
- 4 tbsp This is an affiliate link.tahini
- 1 lemon juice only
- 1/2 tbsp apple cider vinegar
- 2 cloves garlic grated
- 1 tsp cumin
- 1/2 tsp salt
- water
For the salad
- 2x400g cans This is an affiliate link.cannellini beans 480g drained
- 1 tomato diced
- 1 red pepper diced
- 1/2 red onion sliced thinly
- 2 tbsp parsley chopped
- 1/2 tsp salt
Instructions
- Make the tahini dressing by whisking together the tahini with grated or pressed garlic, lemon juice, apple cider vinegar, cumin and salt. The mixture will thicken immediately, so to loosen it add some water 1 tablespoon at a time until desired consistency (approximately 4 tbsp).
- Prepare the vegetables by dicing the tomato, red pepper, slicing the onion and chopping the parsley. In a large bowl combine the beans and the vegetables, then add the dressing. Taste and add more salt. Allow the salad to chill in the fridge for at least one hour for the flavours to blend.
Nutrition
Calories: 128kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 538mg | Potassium: 193mg | Fiber: 5g | Sugar: 2g | Vitamin A: 919IU | Vitamin C: 41mg | Calcium: 71mg | Iron: 2mg