Tangy Bean Salad with Carrots and Green Onions

Serves 4

Time 25 min

Tangy Bean Salad with Carrots and Green Onions

Serves 4

Time 25 min

Ingredients

3 tablespoonscider vinegar or rice vinegar

1 tablespoonlow-sodium tamari

1 teaspoonmustard, preferably German

1 tablespoontahini

2 1/2 cupscooked and drained no-salt-added chickpeas or cannellini beans

1/2 cupthinly sliced green onions

1/2 cupgrated carrots

1/2 bunchfresh flat-leaf parsley, chopped

Exclusively for Prime members in select ZIP codes.

For a delicious lunch, fill whole-grain pita bread halves with this tangy bean salad and top with shredded lettuce. It's delicious on its own, too.

Special Diets:

Vegan

Vegetarian

Ingredients

3 tablespoonscider vinegar or rice vinegar

1 tablespoonlow-sodium tamari

1 teaspoonmustard, preferably German

1 tablespoontahini

2 1/2 cupscooked and drained no-salt-added chickpeas or cannellini beans

1/2 cupthinly sliced green onions

1/2 cupgrated carrots

1/2 bunchfresh flat-leaf parsley, chopped

Exclusively for Prime members in select ZIP codes.

Method

Whisk together vinegar, tamari, mustard, tahini and 3 tablespoons 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.

Nutritional Info

Serving Size

Calories

150

Total Fat

4.5g

Saturated Fat

Cholesterol

0mg

Sodium

220mg

Total Carbohydrate

23g

Dietary Fiber

Total Sugars

Protein

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.