Mediterranean Bean Salad


Mediterranean Bean Salad


Lot of my friends are cutting carbs in order to stay in shape but we all know how hard it is to sustain the energy just eating salads. This Bean Salad can be made in advance and tastes fresh for quick lunch.

Serves 2 for lunch

Pinto Beans or Garbanzo beans 1 Can

Small onion 1 – cut small

Green onion bunches 2 – cut in small pieces

Cucumber – 1 Medium cut in small pieces

Tomatoes – 2 small size cut in small pieces

Baby Kale or Arugula leaves whatever you need

Coriander leaves for garnishing

Olive Oil – 3 Tbsp

Tahini /Sesame paste – 3 Tbsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Red chili powder or Cayenne pepper – 1/2 tsp

black pepper to taste

Salt to taste

Combine red onion or onion of your choice, green onions, tomatoes and cucumber and pinto/garbanzo beans in a bowl. In a separate bowl, combine olive oil, sesame paste, cumin powder, coriander powder, red chili powder and salt and whisk vigorously until fully combined. Pour this mixture over the beans. Combine to coat all beans with this dressing. Plate some arugula leaves or baby kale leaves and spoon bean mixture over it. Crack some black pepper on it and enjoy.

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