Carrot & Mixed Bean Salad with Tahini Dressing
Makes 3 Servings
Macros: 419 cal, Fat 24g, Carbs 41g, Fibre 14g, Protein 15g
Ingredients:
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)
Directions:
In a jar, whisk together the tahini, maple syrup, vinegar, and water. Set aside.
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!
Notes:
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.
