Quick to make and packed with good nutrients
Our Giant Bean Salad with Tahini Dressing is one of those quick vegan recipes that fills you up and is packed with good nutrients. You can prepare the salad as a side dish or eat it with some bread the next day during your lunch break.
The salad provides you with many nutrients: the white giant beans contain filling fiber, magnesium and of course proteins. The tahini in the dressing is a good source of calcium and vitamin B1 & B2 and the lemon and parsley give you a load of vitamin C. What more could you ask for?
This is how the giant bean salad is prepared
You don’t really need many ingredients for this easy vegan recipe. Most things, such as tahini, chili, lemons and onions, I always have in the pantry anyway. A few cans of white giant beans are also usually found in my kitchen.
You can either buy the giant white beans dried, soak them overnight and cook them yourself, or buy them cooked in a can. I always buy the ready-made beans in a can and have a few cans at home if I want to spontaneously prepare something with them. I make sure that the beans do not contain any unnecessary additives and that the contents of the can only consist of giant beans, water and salt.
First, the tahini dressing for the giant bean salad is prepared. To do this, put the tahini, olive oil, garlic and lemon juice in a small bowl.
In my experience, it can sometimes take a while before you can mix the tahini well with all the ingredients, so I always use a hand blender. It’s super quick and the advantage is that you don’t have to finely grate the garlic clove beforehand, but simply add it to the bowl before pureeing. This quickly creates a creamy dressing for the giant bean salad.
When the tahini is smooth with all the ingredients, I add 2 tablespoons of water and 1/2 teaspoon of salt and stir again briefly.
In a larger bowl, add the jumbo beans, halved cherry tomatoes, finely diced onions, and chopped parsley. Finally, add the dressing and the chili flakes. It’s best to taste the dressing before you pour it into the bowl. Maybe it could use some salt or an extra portion of lemon juice.
Now all you have to do is stir it up and your giant bean salad is ready! It is perfect for summer barbecues or can be prepared in the evening for the next day’s lunch break.
You can also easily expand it as you wish. Kalamata olives or pickled artichokes also go very well with the salad!
Giant bean salad with tahini dressing
- 500 g cooked white giant beans
- 130 g cherry tomatoes
- 1 red onion
- 2 garlic cloves
- 4 sprigs of parsley
- 2 tbsp tahin
- 2 tbsp olive oil
- 1/4 tsp chili flakes
- 1 lemon (juice of it)
- 1/2 tsp salt
- To make the dressing, place the tahini, olive oil, lemon juice, and peeled garlic cloves in a small bowl.
- It is best to mix with a blender to a smooth dressing. Alternatively, stir with a spoon or small whisk until smooth.
- Add 2 tablespoons of water and the salt and stir again briefly.
- In a larger bowl, combine the cooked jumbo beans, halved cherry tomatoes, finely diced onion, and chopped parsley.
- Add the tahini dressing and chili flakes and mix well.