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–+ servings

Big Bean Salad with Lime Dressing

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 3 servings
Course: Lunch-To-Go
Author: Heather Nicholds

Ingredients

  • 1 15oz can chickpeas, beans, or blackeyed peas (or 1/2 cup dried, fully cooked)
  • 1 1/2 cup cherry tomatoes, chopped
  • 1 bell pepper, chopped
  • 1 cucumber, chopped
  • 2 Tbsp green onion, chopped
  • 1/2 cup fresh parsley, or cilantro, chopped
  • 3 cup spinach

Dressing Ingredients

  • 2 Tbsp tahini, or other nut/seed butter
  • 1/2 lime, zest + juice, or 1 Tbsp concentrate
  • 2 Tbsp water
  • 1 tsp cumin, and/or coriander
  • sea salt, to taste

Instructions

  • Rinse & drain the beans. If you’re using dried beans, they must be fully cooked before you begin.
  • For the dressing, whisk together the nut/seed butter & lime juice until it thickens, then add the water & stir until it’s smooth. Mix in the zest and spices, and taste for seasoning. Add salt to bring the flavors together.
  • Toss the cooked beans & vegetables together in a bowl, mixing in the lime-sunflower dressing.
  • Divide into 3 containers. When ready to eat, have one portion with a large handful fresh greens.

Nutrition

Calories: 258kcal | Carbohydrates: 36g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 49mg | Potassium: 894mg | Fiber: 12g | Sugar: 10g | Vitamin A: 6050IU | Vitamin C: 183.2mg | Calcium: 120mg | Iron: 5.6mg