Bean salads are my go-to for any number of kitchen scenarios. Because they come together in minutes, they are ideal for quick lunches or weeknight dinners — and because they're crowd-pleasers, they are perfect party fare. Add in endless adaptability in the form of dressings, herbs and other add-ins, and you also have a dish that's anything but boring.
This salad of green beans, kidney beans and chickpeas combines a variety of textures and hues — crisp to creamy, purple to green. The beans' earthiness is complemented with fresh parsley and a nutty yet bright lemon-tahini dressing.
Dressings that use tahini rather than oil are good fits for bean salads not only because of their creamy texture and roasted flavor but because they are nutritionally advantageous. In this salad, beans and seeds combine to make a complete protein.
This colorful and hearty salad makes a satisfying yet light meal or side dish. For a vegan variation, replace the honey with maple syrup.
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