Ingredients
3 tablespoons apple cider vinegar or rice vinegar
1 tablespoon low-sodium tamari
1 teaspoon mustard, preferably German
1 tablespoon sesame tahini
3 tablespoons water
2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped
Description
For A Delicious Lunch, Fill Pita Bread Halves With This Tangy Bean Salad And Top With Shredded Lettuce.
Wholefoods
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter