Wednesday, May 30, 2012

Bean, chickpea and carrot salad

Another great summer salad for those potluck BBQ parties and picnics! Red kidney beans, black navy beans, chickpeas, carrots and a light Asian flavored sauce.

Bean, chickpea and carrot salad (makes 2 servings)
  • 1/2 cup red kidney beans (sodium reduced)
  • 1/2 cup black navy beans (sodium reduced)
  • 1/2 cup cooked chickpeas
  • 1 large carrot, peeled, grated
  • 1.5 TB mirin
  • 1/2 TB roasted sesame oil
  • 1/2 TB organic tamari
Rinse all the beans and chickpeas, and mix with the carrot and the mirin, sesame oil and tamari. If the tamari does not make it salty enough, add salt to taste.