This Chopped Salad with White Beans and Tahini, just like most salads, is so easy customizable and forgiving. Those days when I really don’t feel like making an elaborate meal, but want something and fresh and easy to put together, this recipe comes in handy. The beans add a nice dose of carbs and the tahini dressing gives it a nutty taste and a little bit of healthy fats and protein.
Every ingredient adds flavor or texture, from the crunchy fennel to the fresh tomatoes, to the soft beans. The dressing is a nice balance of bitter, salty, and creamy, so when putting your dressing together, taste and adjust as you go, adding more lemon juice as you need, because it’s more on the rich and it does need that acid to nudge it to equilibrium.
Use a big bowl, taste as you go, and chop, chop, chop! And that’s it 😉
Chopped Salad with White Beans and Tahini
1 red bell pepper
1/2 fennel bulb
1/2 English cucumber
3 green onions
1 can white beans
1/4 cup cilantro
2 tbsp tahini
2 tbsp cold water
2 tbsp olive oil
Sesame seeds, for garnish
Prepare the ingredients: finely dice the tomatoes, cucumber, and bell pepper. Chop the cilantro, thinly slice the green onions and fennel.
Place the tomatoes, cucumbers, bell pepper, fennel, white beans, green onions, cilantro in a large bowl. Add lemon juice, olive oil, and season with salt and pepper. Mix to combine.
Make the dressing: add tahini and water to a small bowl and whisk to combine. Add in more to achieve desired consistency. Season with salt and pepper.
Pour the tahini dressing on top. Garnish with sesame seeds and serve.