Ingredients
For the dressing:
- Freshly squeezed juice from 1 1/2 lemons
- 3 tablespoon tahini (stirred)
- 1 tablespoon apple cider vinegar (unfiltered)
- 1 large garlic clove, minced
- 3 tablespoons extra-virgin olive oil
- Sea salt and freshly black pepper, to taste
For the salad:
- 2 x 400 g cans organic white bean (cannelini or butter beans), drained and rinsed
- 2 small red onions, halved and sliced thinly (see tips)
- 2 small bunches flat-leaf parsley, chopped
- 1/4 teaspoon chili flakes
Instructions
- In a small bowl, mix together the lemon juice, tahini, vinegar, garlic and olive oil. Season with salt and black pepper. Set aside.
- In a serving bowl, add the white beans, red onions, parsley and chili flakes. Drizzle over the dressing and gently toss to incorporate.
- Optional: Cover them bowl and refrigerate for 20-30 minutes before serving. This allows flavors to mingle and deepen and brings this salad to the next level of deliciousness.
- Serve and enjoy!
Nutrition
Notes
- If desired, use dried 225 g cannelini beans or jumbo white beans (500 g cooked). Soaked overnight and then cooked for 60-90 minutes.
- To mellow the red onion flavor, place sliced red onion in a bowl of cold water and let soak for 10 minutes, drain well before adding to the salad.