Name: Tahini Lemon Kidney Beans Salad with Beets and Bell Peppers
Prep time: 15 min
Total time: 25 min
Ingredients: 200 g kidney beans (canned, drained, and rinsed); 100 g arugula; 150 g cooked beets (diced); 120 g bell peppers (mixed colors, diced); 60 g tahini; 60 ml lemon juice; 1 clove garlic (minced); 30 ml olive oil; to taste Salt and pepper; for garnish Fresh dill; for serving lime wedges; 50 g feta cheese (crumbled) (optional); 30 g nuts or seeds (for crunch) (optional)

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Tahini Lemon Kidney Beans Salad with Beets and Bell Peppers

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Welcome to a vibrant world of flavors with our Tahini Lemon Kidney Beans Salad! This big, beautiful salad combines fresh arugula, earthy beets, and crunchy bell peppers, all topped with nutrient-rich kidney beans. Dressed in a delightful tahini lemon blend, this salad is a feast for the senses. Feel free to get creative with the herbs or add your favorite toppings. Don’t forget to serve it with a lime wedge for that extra zing – happy cooking!

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Prep Time 15

Total Time 25

Servings: 4

Course: Heart-Healthy Food

Cuisine: Heart-Healthy

Calories: 280

Ingredients Equipment Method Nutrition Notes

Ingredients

200 g kidney beans (canned, drained, and rinsed)
100 g arugula
150 g cooked beets (diced)
120 g bell peppers (mixed colors, diced)
60 g tahini
60 ml lemon juice
1 clove garlic (minced)
30 ml olive oil
to taste Salt and pepper
for garnish Fresh dill
for serving lime wedges
50 g feta cheese (crumbled) optional
30 g nuts or seeds (for crunch) optional

Equipment

Heatproof mixing bowl
Electric mixer (or whisk)
Chef's knife
Cutting board
Deep serving bowls

Method

In a mixing bowl, combine the tahini, lemon juice, minced garlic, and olive oil. Whisk until you have a smooth dressing. If it’s too thick, add a little water to thin it out to your desired consistency.
In a large serving bowl, add the arugula, diced beets, and diced bell peppers.
Pour the tahini lemon dressing over the salad mixture and toss gently to combine, ensuring that the veggies are well-coated.
Gently fold in the kidney beans, taking care not to mash them.
Season the salad with salt and pepper to taste. Let it rest for about 10 minutes to allow the flavors to meld.
Serve topped with fresh dill and lime wedges on the side for an extra burst of flavor.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 10gFat: 14gSodium: 200mgPotassium: 650mgFiber: 8gSugar: 4gVitamin A: 1100IUVitamin C: 40mgCalcium: 70mgIron: 3mg

Notes

This salad is all about freshness and vibrant flavors! Feel free to substitute kidney beans with chickpeas or black beans if you prefer a different taste.
For a protein boost, add some grilled chicken or tofu on top.
If you have leftover salad, store it in an airtight container in the fridge and consume it within a day for the best taste.
Enjoy experimenting with different veggies and herbs – the sky's the limit!

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Tahini Lemon Kidney Beans Salad with Beets and Bell Peppers