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Gallery Rice-and-Bean Salad Bowl with Tahini Sauce Credit: Johnny Miller Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Ingredients Tahini Sauce 1/4 cup tahini 2 tablespoons fresh lemon juice Kosher salt 1 clove garlic Salad 1 can (14 ounces) chickpeas, drained and rinsed 1 can (14 ounces) black beans, drained and rinsed 1 can (14 ounces) red kidney beans, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/4 cup finely chopped red onion 2 stalks celery, finely chopped 3 tablespoons fresh lemon juice, plus wedges for serving 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 cups cooked short-grain brown rice 1/4 head red cabbage, cut into thin slices 2 avocados, cut into wedges 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped 1 small cucumber, cut into rounds 2 cups upland cress or watercress, tough stems removed
Cook’s Notes Look for beans in BPA-free cans – or cook your own!
Gallery Rice-and-Bean Salad Bowl with Tahini Sauce Credit: Johnny Miller
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Gallery
Rice-and-Bean Salad Bowl with Tahini Sauce Credit: Johnny Miller
Rice-and-Bean Salad Bowl with Tahini Sauce
Credit: Johnny Miller
Rice-and-Bean Salad Bowl with Tahini Sauce
Recipe Summary prep: 35 mins total: 35 mins Servings: 4
Recipe Summary
prep: 35 mins total: 35 mins
Servings: 4
prep: 35 mins
total: 35 mins
prep:
35 mins
total:
Servings: 4
4
Ingredients
Ingredients
1/4 cup tahini 2 tablespoons fresh lemon juice Kosher salt 1 clove garlic
1 can (14 ounces) chickpeas, drained and rinsed 1 can (14 ounces) black beans, drained and rinsed 1 can (14 ounces) red kidney beans, drained and rinsed 1/4 cup chopped flat-leaf parsley 1/4 cup finely chopped red onion 2 stalks celery, finely chopped 3 tablespoons fresh lemon juice, plus wedges for serving 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 3 cups cooked short-grain brown rice 1/4 head red cabbage, cut into thin slices 2 avocados, cut into wedges 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped 1 small cucumber, cut into rounds 2 cups upland cress or watercress, tough stems removed
Directions
Tahini Sauce:Combine tahini, lemon juice, and 2 to 3 tablespoons water (enough to create consistency of honey) until smooth; season with salt. Finely grate garlic on a Microplane; stir into sauce. Adjust seasoning as desired. Sauce can be stored in an airtight container in refrigerator up to 3 days.
Salad:In a large bowl, combine chickpeas, both beans, parsley, onion, celery, lemon juice, and oil. Season with salt and pepper. Bean salad can be made ahead and stored in an airtight container in refrigerator up to 3 days.
For each serving, place 3/4 cup cooked rice and 3/4 cup bean salad in a bowl; add some cabbage, avocados, roasted pepper, cucumber, and cress. Season with salt and pepper, drizzle with more oil, and squeeze a lemon wedge over it. Drizzle with tahini sauce; serve.
Cook’s Notes Look for beans in BPA-free cans – or cook your own!
Cook’s Notes
Look for beans in BPA-free cans – or cook your own!
Reviews
Add Rating & Review
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All Reviews for Rice-and-Bean Salad Bowl with Tahini Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rice-and-Bean Salad Bowl with Tahini Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
