Bean salad with mustard marinade
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Cooked beans (pinto, kidney, black, garbonzo) |
| ½ | cup | Scallions, thinly sliced |
| ½ | cup | Grated carrot |
| ½ | bunch | Parsley; chopped |
| Alfalfa sprouts | ||
| Pita bread or tortillas | ||
| 3 | tablespoons | Apple cider or rice vinegar |
| 2 | tablespoons | Eden low sodium tamari |
| 1 | teaspoon | Prepared mustard |
| 1 | tablespoon | Sesame tahini |
| 3 | tablespoons | Water |
Directions
DRESSING
Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve.
Nutritional information per serving: Protein: 20 grams (20%); Carbohydrates: 71 grams (72%); Fat: 4 grams (9%); Calories: 389; Sodium: 672 mg.; Cholesterol: 0 mg. Exchanges: 4½ starch/bread, 1 lean meat
Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias
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