Name: Tahini Lemon Black Beans Salad with Arugula and Cabbage
Prep time: 15 min
Total time: 20 min
Ingredients: 200 g black beans; 150 g arugula; 150 g green cabbage; 50 g mixed greens; 30 g tahini; 50 ml lemon juice; 1 tbsp olive oil; 5 g fresh cilantro; 10 g sesame seeds; to taste Salt and pepper; for extra crunch Sliced radishes (optional); for creaminess Avocado slices (optional)

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Tahini Lemon Black Beans Salad with Arugula and Cabbage

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This vibrant Tahini Lemon Black Beans Salad is not just a feast for your eyes; it's a wholesome delight! Picture a big bowl brimming with mixed greens, peppery arugula, and crunchy cabbage. It's topped generously with protein-packed black beans and drizzled with a zesty tahini-lemon dressing. Finish it off with a sprinkle of sesame seeds for an extra layer of flavor and some freshly chopped cilantro for a refreshing touch. Feel free to embrace your culinary creativity by adding other veggies or nuts to make it your own!

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Prep Time 15

Total Time 20

Servings: 4

Course: Postpartum Food

Cuisine: Global Healthy

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g black beans
150 g arugula
150 g green cabbage
50 g mixed greens
30 g tahini
50 ml lemon juice
1 tbsp olive oil
5 g fresh cilantro
10 g sesame seeds
to taste Salt and pepper
for extra crunch Sliced radishes optional
for creaminess Avocado slices optional

Equipment

Large mixing bowl
Electric mixer or whisk
Chef's knife
Salad serving platter

Method

In a mixing bowl, combine the tahini, lemon juice, olive oil, salt, and pepper. Whisk until smooth and creamy. If the dressing is too thick, add a teaspoon of water until desired consistency is reached.
In a large serving bowl, combine the arugula, shredded cabbage, and mixed greens. Toss them gently to combine.
Add the cooked black beans on top of the greens.
Drizzle the tahini dressing over the salad to your liking.
Sprinkle the chopped cilantro and sesame seeds on top. Optionally, add sliced radishes or avocado for extra flavor and texture.
Allow the salad to rest for about 5 minutes for the flavors to meld before serving.

Nutrition

Calories: 320kcalCarbohydrates: 32gProtein: 10gFat: 18gSodium: 320mgPotassium: 450mgFiber: 8gSugar: 3gVitamin A: 275IUVitamin C: 28mgCalcium: 90mgIron: 3mg

Notes

If tahini is unavailable, you can use almond butter or sunflower seed butter as a creamy alternative.
Don’t hesitate to throw in your favorite nuts or seeds for crunch, or add some roasted vegetables for a warm touch!
This salad is best enjoyed fresh, but you can store it in an airtight container in the fridge for up to 2 days. If making ahead, keep the dressing separate until ready to serve to maintain freshness. Enjoy your delicious creation!

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Tahini Lemon Black Beans Salad with Arugula and Cabbage