Tangy Bean Salad

(from kylerhea’s recipe box)

For a delicious lunch, fill pita bread halves with this tangy bean salad and top with shredded lettuce.

Per serving (about 6oz/173g-wt.): 210 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 220mg sodium, 32g total carbohydrate (9g dietary fiber, 6g sugar), 11g protein

Source: Whole Foods newsletter

Serves 4 people

Categories: July2010, Summer, beans, lunch, salads, vegan, vegetarian


  • 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 garbanzo or cannellini beans
  • 1/2 cup thinly sliced green onions
  • 1/2 cup grated carrots
  • 1/2 bunch parsley, chopped


  1. 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.

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