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Bean Salad with Mustard Marinade

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Submitted by Gladys/PR

YIELD

1 recipe

PREP

10 min

COOK

?

READY

10 min

Ingredients

2 ½ 591
CUPS ML BEANS
cooked, pinto, kidney, black, garbonzo
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
½ 118
CUP ML CARROTS
grated
½ 0.5
BUNCH BUNCH PARSLEY LEAVES
chopped
1 1
1 1
X X PITA BREAD
or tortillas *
Dressing
3 45
TABLESPOONS ML APPLE CIDER VINEGAR
or rice vinegar
2 3E+1
TABLESPOONS ML SOY SAUCE, TAMARI
1 5
TEASPOON ML PREPARED MUSTARD
1 15
TABLESPOON ML TAHINI (SESAME PASTE)
3 45
TABLESPOONS ML WATER

Directions

Blend or whisk dressing and add to beans, scallions, carrots, and parsley.

Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 209 20% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1193mg 50%
Total Carbohydrate 12g 12%
Dietary Fiber 10g 40%
Sugars g
Protein 21g
Vitamin A 61% Vitamin C 27%
Calcium 13% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 
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