Dense Bean Carrot Salad
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A crisp, colorful bean salad made with julienned carrots, cucumber, celery, fresh herbs, and avocado. A savory-sweet sesame-tamari dressing with lime and garlic brings the vegetables together.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Sesame and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 210 g
- 300 g
- 175 g
- 180 g
- 120 g
- 60 g
- 15 g
- 6 g
- 150 g
- 55 g
- 30 g
- 14 g
- 3 g
- 30 g
- 20 g
- 9 g
Weights are estimates. Together, the ingredients weigh about 1.37 kg before cooking, which is about 345 g per serving.
Steps
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.
Julienne the carrots into thin matchsticks. Chop the cucumber, thinly slice the celery and scallions, and chop the parsley and chives.
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.
In a small bowl, whisk together the olive oil, tamari, toasted sesame oil, minced garlic, lime juice, and maple syrup until blended.
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.
Pour the dressing over the bean and vegetable mixture. Toss gently until the vegetables and beans are evenly coated.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 406
- Protein
- 12 g
- Carbs
- 40 g
- Fat
- 25 g
- Fiber
- 12 g
Where the calories come from
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