Two Bean Salad with Creamy Tahini Dressing

Name: Two Bean Salad with Creamy Tahini Dressing
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 3 tbsp tahini; 1 tbsp maple syrup; Juice of one lemon; 1 tbsp water; 1 tsp cumin; 3/4 tsp salt; 1/2 tsp dried oregano; 1/2 tsp garlic powder; 1/4 tsp pepper; 1 15-oz can chickpeas, rinsed and drained; 1 15-oz can cannellini beans, rinsed and drained; 2 cups finely chopped English cucumbers; 1 red bell pepper, finely chopped; 1/2 cup chopped fresh cilantro; 1/2 red onion, finely chopped

perfect healthy bean dish for meal prep, barbecues and weeknight dinners

Inroduction

About this Recipe

By: Caitlin Greene

I love this loaded bean salad recipe with a simple creamy sweet and tangy dressing. Packed with crunchy cucumbers and bell peppers, two type of beans and fresh cilantro, it is a great, easy recipe to have on rotation. This one is perfect for meal prep, weeknight dinners, lunch and barbecues. Bean salads are my favorite to have on hand in the refrigerator during the summer months, making easy lunches and great side dishes for entertaining. This recipe is super adaptable, as you can use any beans you have on hand and you can easily use home-cooked beans, but canned beans make it easy.

I initially created this recipe on a “clean out the fridge/pantry” day, and it quickly became one of my go-to dishes! Canned beans are something I always have on hand in my cabinets, because they are an easy healthy, versatile and protein-packed vegetarian staple. Tahini is another versatile staple I always have on hand, because it makes a great base for creamy dressings and sauces without the dairy. It is made from ground sesame seeds and offers a rich, nutty flavor with a creamy texture. For this recipe, we whisk together the simple dressing then add the beans and veggies to that same bowl and toss everything together. The flavor has hints of cumin and oregano and lemon. The salad comes together in just 10 minutes, and the result is a hearty, crunchy and flavor-packed dish.

Why Beans?

High in Protein – A great source of plant-based protein.
Rich in Fiber – Supports digestion and helps regulate blood sugar.
Budget Friendly – Beans are affordable and widely available.
Nutrient Dense — Beans are packed with iron, magnesium, potassium and folate, supporting overall health.

Two Bean Salad with Creamy Tahini Dressing is a perfect way to meal prep beans and veggies, make vegetarian wraps or act a side dish for a crowd.

What is Two Bean Salad with Creamy Tahini Dressing?

The name is very straightforward. We use a combination of two types of white beans, giving the texture a nice dimension, plus a couple of my favorite go-to spices that pair extremely well together. The addition of cilantro, cucumbers and bell peppers adds additional nutrients, freshness, color and crunch. The only prep for this one is a little chopping, mixing and tossing–absolutely no fuss!

How to make Two Bean Salad with Creamy Tahini Dressing?

It’s a very easy recipe and requires only 10 minutes to make. So you can prep it easily on Meal Prep Sunday or while dinner is in the oven, making it perfect for a busy weeknight. Also, you can easily prep this salad in advance and let it marinate in the refrigerator until you are ready to serve. Just be sure to store it and refrigerate it.

What you’ll need:

Beans – we use canned chickpeas and cannellini beans, but any other beans work as well.
Tahini – to make the simple creamy dressing.
Cumin, garlic powder and dried oregano – for flavor!
Maple syrup – just a small amount to balance out the dressing.
Lemon – this brings an acidic component to the dressing.
Fresh cilantro – I love to add fresh herbs to my salads, giving it a subtle infusion of flavor that complements the spices.
Red onion – onion adds a new depth to this dish, plus some added texture that just pairs perfectly.
Cucumber – a fresh, crunchy and hydrating veggie that pairs well with beans.
Bell Pepper – a colorful, crunchy and complementary veggie.

What to serve with Two Bean Salad with Creamy Tahini Dressing

Personally, I love serving this salad with a side of grilled or roasted fish, chicken or steak when using it as a side dish. I also enjoy it on top of green salads, stuffed into wraps, on top of toast, in bowls, cottage cheese or enjoyed on its own. Once the salad it prepped, it can easily be stored in the refrigerator and enjoyed in a variety of ways throughout the week. If you serve the salad as an addition to a loaded bowl, it is great served over some rice, pasta or quinoa. For a low-carb option, use some cauliflower rice. I sometimes even serve it with eggs as breakfast.

Tips:

- - To store this salad, I recommend storing it in a covered Pyrex or glass container for up to 5-6 days.
  - I recommend using cashew butter or sunflower butter if you are looking for an alternative to tahini.

4-6 servings