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Bean Salad

Bland.Is.Boring's picture
I started really eating bean salads in the weeks before my wedding so that I could have a hope in hell of fitting in my wedding suits. In the end, I had to have the pants taken OUT 2 days before the big day…but on the bright side, I developed a taste for these salads that will last forever!
  Canned beans 1 Cup (16 tbs)
  Fresh spinach 1⁄4 Cup (4 tbs), chop
  Green pepper 1⁄4 Small, dice
  Cherry tomatoes 15 Small, halved
  Fresh cilantro sprigs 5 Small, mince
  Onion 1⁄4 Small, mince
For the dressing
  Olive oil 1⁄4 Cup (4 tbs)
  Tahini 1⁄4 Cup (4 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Hot sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), mash
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Warm water 1⁄4 Cup (4 tbs) (Optional)

1. Chop the spinach, dice the green and orange pepper, cut the tomatoes in half, and mince the cilantro and small onion, set aside in separate bowls.

2. In the blender or mixing bowl, combine olive oil, tahini, lemon juice, hot sauce, garlic salt and pepper and water if needed. Blend it or whisk it together.
3. Mix all the vegetables, cilantro and canned beans in a large salad bowl and pour the dressing enough to lightly coat all the ingredients.
4. Once done refrigerate for half an hour.

5. Serve the bean salad along with baked salmon.

Things You Will Need
Blender or whisk

Recipe Summary

Difficulty Level: 
Middle Eastern
Preparation Time: 
50 Minutes

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