Butter Bean Salad with Maple Tahini Dressing
Butter bean salad with a refreshing maple tahini dressing is packed with plant-based protein, fiber, and bold flavor!
Servings: 4 servings
Calories: 362kcal
Equipment
Ingredients
Salad Ingredients:
- 1 cup uncooked quinoa
- 2 15 oz cans butter beans may use cooked Lima beans
- 2 shallots
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 cup walnuts
- 8 cups kale chopped
- 1/2 cup pickled onions
Dressing Ingredients:
- 2 tablespoons tahini
- 2 tablespoons maple syrup
- 1 tablespoon red wine vinegar
- Splash of water as needed
Instructions
- Prepare the quinoa according to the package instructions.
- Meanwhile, drain the beans and dice the shallots.
- Heat a saucepan over medium heat and add the olive oil. Once warm, add the beans and cook for about 2-3 minutes. Stir in the diced shallots and garlic powder and cook for another minute.
- Next, add the walnuts. Cook for another 2 minutes.
- In a small bowl, whisk together the tahini, maple syrup, and red wine vinegar until combined. The dressing should be slightly thick; add a touch of water, if needed, to achieve your desired consistency.
- Create a base with a bed of kale. Top with the cooked quinoa, bean and walnut mixture and pickled onions. Drizzle the salad with the maple tahini dressing. Serve immediately and enjoy!
Notes
How to Store:
This Butter bean salad can be refrigerated for up to 3 days in the refrigerator.
Nutrition
Serving: 1serving | Calories: 362kcal | Carbohydrates: 19g | Protein: 8g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 9g | Sodium: 30mg | Potassium: 422mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4208IU | Vitamin C: 42mg | Calcium: 168mg | Iron: 2mg
