Dense Bean Carrot Salad (Skincare in a Bowl)
This dense bean carrot salad is healthy, flavorful and easy to make. This salad delivers a satisfying crunch in every single bite!
Ingredients
- 7 medium carrots, julienned
- 1 large cucumber, seeds removed + slice in half moons
- 15 oz (0.45 kg) kidney beans, rinsed + pat dry
- 15 oz (0.45 kg) cannelini beans, rinsed + pat dry
- 2 stalks celery, diced
- 3 scallions, diced
- 1/3 cup (20 g) parsley, fine chop
- 1/3 cup (15 g) chives, diced
- 1 avocado, sliced
Dressing:
- 3 tbs olive oil
- 2 tbs Tamari, or soy sauce
- 2 tbs maple syrup
- 2 cloves garlic, minced
- 3 tbs lime juice
- 1 tsp black sesame seeds
- 1 tsp toasted sesame seeds
- salt, to taste
Instructions
Dressing:
- In a small bowl, whisk together the olive oil, soy sauce, syrup, garlic, lime juice, black sesame seeds, toasted sesame seeds and salt until combined. Taste and adjust if needed. Set aside.
Salad:
- In a large bowl, toss together the carrots, cucumber, kidney beans, cannelini beans, celery, scallions, parsley chives and dressing until all is coated. Top with avocados, black sesame seeds and chives.
Notes
You may also like this American French Girl Salad
- Store leftovers in an airtight container in your fridge for up to 4-5 days.
- You can use black beans instead of kidney beans.
- You can use chickpeas instead of cannelini beans.
- You can use honey instead of maple syrup.
Calories: 481kcal, Carbohydrates: 66g, Protein: 19g, Fat: 19g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Sodium: 618mg, Potassium: 1223mg, Fiber: 20g, Sugar: 13g, Vitamin A: 18673IU, Vitamin C: 28mg, Calcium: 189mg, Iron: 7mg
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