White Bean Salad with Tahini Dressing
This White Bean Salad is what happens when creamy meets crunchy in the best way possible. It’s fresh, flavorful, and just plain feel-good food. We’re talking tender white beans, crisp veggies, and a zippy homemade dressing that ties it all together. It’s the kind of dish that’s just as happy on a weeknight dinner plate as it is packed up for a sunny picnic. Bonus: even the kids might go back for seconds.
Servings 6
Calories 243kcal
Ingredients
Pepitas
- 1 cup raw pepitas pumpkin seeds
- ½ tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon sea salt
Dressing
- 2 tablespoons extra virgin olive oil
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
Salad
- 2 cans cannelli or navy beans drained and rinsed
- ½ cup shredded carrots
- ½ cup diced celery
- ½ cup diced red pepper
- 2 tablespoons parsley
- ½ cup toasted walnuts
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- In a medium bowl combine pepitas, olive oil, maple syrup, liquid smoke, smoked paprika, onion powder and sea salt. Toss to coat.
- Transfer to prepared baking sheet and spread into a single layer. Bake for 5 minutes. Stir and bake for 5 minutes longer. Remove from heat and allow to cool on the baking sheet.
- Meanwhile, whisk together olive oil, tahini, lemon juice, garlic, sea salt and pepper in a small bowl.
- In a large bowl combine beans, carrots, celery, red pepper, parsley and walnuts. Toss with dressing. Toss in desired amount of pepitas and serve at room temperature or chilled.
Nutrition
Calories: 243kcal | Carbohydrates: 9g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 410mg | Potassium: 274mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2485IU | Vitamin C: 21.5mg | Calcium: 40mg | Iron: 1.8mg