Dense Bean Carrot Salad

Ingredients

• 3 carrots (medium, julienned)
• 1 English cucumber (chopped)
• 1 cup cooked kidney beans (drained and rinsed)
• 1 cup cooked cannellini beans (drained and rinsed)
• 3 stalks celery (thinly sliced)
• 4 scallions (sliced)
• 0.25 cup fresh parsley (chopped)
• 2 tbsp fresh chives (chopped)
• 1 avocado (diced or sliced for topping)
• 0.25 cup olive oil (for the dressing)
• 2 tbsp tamari (use gluten-free tamari if needed)
• 1 tbsp toasted sesame oil (for the dressing)
• 1 clove garlic (minced)
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp maple syrup (for sweetness)
• 1 tbsp sesame seeds (toasted if desired)
• kosher salt (to taste; tamari is already salty)
• black pepper (to taste)

Steps

1. 1

   Drain and rinse the kidney beans and cannellini beans thoroughly. Allow them to drain while preparing the vegetables so the salad does not become watery.

2. 2

   Julienne the carrots into thin matchsticks. Chop the cucumber, thinly slice the celery and scallions, and chop the parsley and chives.

3. 3

   Add the carrots, cucumber, kidney beans, cannellini beans, celery, scallions, parsley, and chives to a large mixing bowl. Toss gently to distribute the ingredients without crushing the beans.

4. 4

   In a small bowl, whisk together the olive oil, tamari, toasted sesame oil, minced garlic, lime juice, and maple syrup until blended.

5. 5

   Add the sesame seeds to the dressing and whisk once more. Taste the dressing and adjust with salt or black pepper only if needed, since tamari contributes significant saltiness.

6. 6

   Pour the dressing over the bean and vegetable mixture. Toss gently until the vegetables and beans are evenly coated.

7. 7

   Dice or slice the avocado and arrange it over the salad just before serving. Serve immediately, or refrigerate briefly and serve chilled.

Notes

The source description and transcript provide the ingredient types and method but no measurements. Quantities above are practical estimates reconstructed for four servings. For best texture, add the avocado immediately before serving. Refrigerate leftovers in an airtight container and use within 1 day; the avocado may brown and soften.

Nutrition per serving

• salad
• main
• side dish
• vegetarian
• vegan
• gluten-free
• no-cook
• high-fiber