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Carrot & Mixed Bean Salad with Tahini Dressing

Makes 3 Servings

Macros: 419 cal, Fat 24g, Carbs 41g, Fibre 14g, Protein 15g


1/3 cup Tahini

1 tbsp Maple Syrup

2 1/4 tbsps Apple Cider Vinegar (to taste)

3 tbsps Water

1 1/2 cups Mixed Beans (cooked)

1 1/2 stalks Celery (sliced)

3 Tomato (small, chopped)

3/4 Carrot (large, shredded)

3/4 Avocado (chopped)

1/4 cup Chives (chopped, flowers optional)


  1. In a jar, whisk together the tahini, maple syrup, vinegar, and water. Set aside.

  2. Arrange the beans, celery, tomato, carrot, and avocado in a large salad bowl. Drizzle with the dressing and top with chives. Toss the salad before serving and enjoy!


Leftovers: Refrigerate in an airtight container for up to four days.

Serving Size: One serving equals approximately two cups.

More Flavour: Add salt and pepper to taste.







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