Tangy Bean Salad

Tangy Bean Salad


From: Health Starts Here at Whole Foods

Serves 4

3 tablespoons apple cider vinegar or rice vinegar

1 tablespoon reduced sodium soy sauce

1 tablespoon sesame tahini

1 teaspoon mustard

3 tablespoons water

2 ½ cups cooked and drained no-salt-added garbanzo beans

½ cup thinly sliced green onions

½ cup grated carrots

Parsley, chopped to taste


Whisk together vinegar, tamari, soy sauce, mustard and water in a medium bowl. Add beans, green onions, carrots and parsley; toss to combine and set aside at room temperature to let marinate for a least 15 minutes before serving.