Two Bean Salad with Herby Tahini Dressing

It’s salad weather for sure here in NYC. I have an easy & super flexible recipe for you. This salad keeps chopping to a minimum, is uncomplicated & delicious. 🙌🏼

Serve in wraps, with crackers, as a sandwich, a bruschetta topping (my personal fav) & of course on its own! And let’s not forget the dressing. It’s great anywhere, anytime, & anyplace. Enjoy!

Two Bean Salad with Herby Tahini Dressing

This salad keeps chopping to a minimum, is uncomplicated & delicious! Serve in wraps, with crackers, as a sandwich, a bruschetta topping (my personal fav) & of course on its own.

Course Lunch, Salad, Side Dish

Cuisine Mediterranean-Inspired

Keyword Two Bean Salad, Vegan Tahini Dressing

Prep Time 20

Total Time 20

Servings

Author Sara

Ingredients

For the Dressing

1 small shallot finely chopped (approx 2 tbls)
3 tbls lemon juice
1/4 cup tahini runny
2 tsp maple syrup
3/4 cup herb mix chopped, of choice(dill, cilantro, mint, parsley)
1 tsp Aleppo pepper sub 1/2 tsp crushed red pepper
3 tbl ice water kosher salt

For the Salad

2 15 oz can beans of choice, of choice (any white bean variety, black eyed peas, or chickpeas)
2 green onions chopped
2 stalks celery diced
salt and pepper to taste

Instructions

In a food processor: add shallots & lemon juice- let sit for 10min. Then add the rest of the dressing ingredients & process on high for 1 min. Scraping down sides if needed. Adjust seasonings to taste. Set aside.
In a med mixing bowl add salad ingredients. Season with s/p.
Add desired amount of dressing to salad & gently mix with wood spoon. Top with more fresh herbs. Enjoy!!

Good Old Vegan

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