Name: Tahini Lemon Kidney Beans Salad with Asparagus and Arugula
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 200 g kidney beans, canned or cooked; 100 g baby spinach; 100 g arugula (rocket); 150 g asparagus, trimmed and cut into 2-inch pieces; 60 ml tahini; 30 ml lemon juice (freshly squeezed); 1 clove garlic, minced; 15 ml olive oil; to taste Salt; to taste Cracked black pepper; for garnish Fresh dill; 30 g toasted nuts (e.g., almonds or walnuts) (optional); 20 g feta cheese, crumbled (optional)

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Tahini Lemon Kidney Beans Salad with Asparagus and Arugula

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Get ready to enjoy a vibrant and healthy salad that truly packs a punch! This Tahini Lemon Kidney Beans Salad features a delightful mix of fresh baby spinach, tender asparagus, and peppery arugula, all topped with colorful kidney beans. The creamy tahini dressing with a zesty twist of lemon brings everything together beautifully. Delight in adding a pinch of dill and a sprinkle of cracked black pepper to elevate the flavors further. Feel free to make it your own by adding your favorite nuts or seeds for that extra crunch!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Filling

Cuisine: Global

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g kidney beans, canned or cooked
100 g baby spinach
100 g arugula (rocket)
150 g asparagus, trimmed and cut into 2-inch pieces
60 ml tahini
30 ml lemon juice (freshly squeezed)
1 clove garlic, minced
15 ml olive oil
to taste Salt
to taste Cracked black pepper
for garnish Fresh dill
30 g toasted nuts (e.g., almonds or walnuts) optional
20 g feta cheese, crumbled optional

Equipment

Heatproof mixing bowl
Chef's knife
Cooking pot (for blanching asparagus)
Large serving platter

Method

Begin by preparing the asparagus. In a cooking pot, bring water to a boil. Add the asparagus pieces and blanch for 2-3 minutes, until bright green and tender but still crisp. Drain and quickly transfer to a bowl of ice water to stop the cooking process.
In a mixing bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and black pepper until smooth. Adjust the seasoning to your taste.
In a large mixing bowl, combine the baby spinach, arugula, and the drained kidney beans. Add the blanched asparagus.
Pour the tahini dressing over the salad ingredients and gently toss everything together until well coated.
Transfer the salad to a serving platter. Garnish with fresh dill and sprinkle with additional cracked black pepper. If desired, top with toasted nuts or crumbled feta cheese for added flavor and texture.
Serve immediately and enjoy this fresh, tangy delight!

Nutrition

Calories: 220kcalCarbohydrates: 25gProtein: 9gFat: 10gSodium: 150mgPotassium: 400mgFiber: 7gSugar: 2gVitamin A: 1500IUVitamin C: 20mgCalcium: 90mgIron: 3mg

Notes

Feel free to customize this salad with your favorite seasonal vegetables or legumes!
If you're in the mood for some crunch, adding roasted sunflower seeds or chopped nuts can be fantastic.
For a creamier dressing, consider mixing in a dollop of Greek yogurt.
This salad keeps well in the fridge for up to 2 days, making it perfect for meal prep.
Just give it a good toss before serving if it’s been stored! Enjoy your healthy and flavorful creation!

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Tahini Lemon Kidney Beans Salad with Asparagus and Arugula