Tahini bean salad is the perfect side dish to bring to a picnic or potluck. This bean dish is flavorful, so easy to make and healthy! I also really enjoy packing some for lunch, or adding some on the side to my dinner. I was inspired to make this recipe from one of my favorite restaurants in the triangle area – Sassool! They have a delicious fava bean salad that I order just about every time. I love the flavors in this dish because the red onion is slightly bity along with the lemon juice, but the tahini really balances it all out by creating a creamy element.
To make tahini bean salad:
Tahini bean salad comes together in just 10-15 minutes. Start by whisking together the tahini, water and lemon juice to create a dressing. Secondly, combine all ingredients together in a large bowl. Mix well until everything is coated in the tahini dressing. Lastly, serve and enjoy!
tips & tricks
My number one tip for this recipe is to soak the diced red onion in ice cold water for 10 minutes before adding it to the salad. This simple trick helps mellow out the strong onion flavor that can linger unpleasantly in your mouth. I like to do this whenever I’m using raw onions in a recipe. You can read more about this technique in this article from The Kitchn. In order to keep this recipe quick and easy, I opted to use canned beans instead of dried beans. I chose to use garbanzo beans and pinto beans in this recipe. Feel free to use your favorite beans. I like the combination of the firm garbanzo bean with the slightly softer pinto bean. Lastly, I recommend pairing tahini bean salad with arugula green pea pesto pasta, or vegan sausage, peppers and onions.
Let me know when you make tahini bean salad! Feel free to comment below to rate and review the recipe. Additionally, you can reach out to me on Instagram. If you would like to follow along and “save” my recipes, make sure to check me out on Pinterest. Thanks for the support & happy eating!