Lunche for 4
Blueberry White Bean Salad
Navy beans, blueberries, herbs, and seeds are tossed with a fresh tahini turmeric dressing for a colorful no-cook salad.
$1.87per serving $
20 minstart to table
4servings
AmericanVegetarianVeganDairy-freeBudgetLunchesSide dishesNo-cookSummer
Ingredients
- 15 oz can navy beans
- 1 pint blueberries
- 1/4 cup pickled red onions
- 1/2 cup fresh basil leaves
- 1/4 cup mint leaves
- 1/4 cup broccoli sprouts
- 1 tbsp pepitas
- 1 tbsp sunflower seeds
- salt and peper (optional)
- 1/4 cup tahini
- 1 " fresh turmeric root
- 1 clove garlic
- zest from 1/2 a lemon
- juice from 1/2 a lemon
- water to thin
- salt and pepper to taste (optional)
Steps
- Drain and rinse the navy beans, then place them in a large bowl with the blueberries and pickled onions.
- Add the basil, mint, broccoli sprouts, pepitas, and sunflower seeds to the bowl.
- Grate the turmeric and garlic into a small bowl, then whisk in the tahini, lemon zest, lemon juice, water, salt, and pepper.
- Pour the dressing over the bean mixture and toss gently.
- Let the salad rest for 5 minutes before serving.
Main ingredient on sale this week? See what to make with canned beans on sale.
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Vegetarian American 30-minute lunches 404Dairy-free American 30-minute lunches 338Vegetarian American No-cook lunches 260Dairy-free American No-cook lunches 184