We have fallen in love with this creamy Moroccan Loubea Salad. It’s a wonderful bean salad smothered in a creamy dill tahini dressing. We first tried it at a farmers market not too far from where we live. La Casbah prepares fresh and delicious Moroccan and middle eastern foods and we never miss their stand at the market. We have created our version here just for you!
This is not the three-bean salad you grew up with at every weekend barbecue! The creamy tahini dressing is flavoured with lemon and dill and pops with flavour. Friends dropped by this week for coffee and we always get them to try what we’re working on . . . they do not complain! This Loubea salad was a hit!
The Health Benefits of Beans
Beans should be an integral part of a whole foods plant-based diet. Even if you are not vegan, everyone should try to include beans in their diet on a daily basis. In the book ‘Becoming Vegan’, the authors recommend including a daily minimum of one serving of legumes. Dr. Michael Gregor, a proponent of plant-based eating, recommends at least three daily servings of beans! We’ve provided lots of reasons to eat beans in our post on The Health Benefits of Beans. This Moroccan Loubea Salad checks all of the boxes.
How to Make this Moroccan Loubea Salad
This is close to one of the easiest salads to make. Simply rinse and drain the beans and dice up and add the peppers and onion. The dressing ingredients are simply added to a bowl and mixed well before pouring over the beans. Simply stir well, cover and place in the fridge for the dressing to develop all of its flavours. You could eat the salad the same day, but it’s always better the next day once all of the flavours meld.
Substitutions and Additions
We’ve used kidney beans, butter beans, chickpeas and pinto beans, but you could use any sort of beans. Try black beans, cannellini beans or throw in some lima beans! Instead of dill, you can try basil, mint or even tarragon. Add some cucumber, celery or fennel.
Cooking should be fun. There are certainly things to keep in mind about what goes well together, but there is also flexibility and room to try different flavour combinations.
This Loubea salad will last for at least three to four days. It’s crazy simple, made with whole foods and simple ingredients and full of protein, fibre and nutrients. It’s nutritious and delicious! A salad that’s perfect for potlucks and barbecues and a blessing when you open the fridge looking for a nutritious lunch.
For other salad inspirations, you can also try our Greek Chickpea Salad, or this Kale and Avocado Salad with Creamy Tahini Dressing. Or try this Loaded Greek Quinoa Salad or this Ratatouille Pasta Salad. Perhaps you’re in the mood for a caesar salad with our Oil-Free Caesar Salad Dressing.
If you make this wonderful Moroccan Loubea Salad, we’d love your feedback because it drives us keep bringing you great recipes! Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Julia Child told us “People who love to eat are always the best people”
- 14 oz kidney beans 398 ml
- 14 oz pinto beans 398 ml
- 14 oz butter beans 398 ml
- 14 oz chick peas 398 ml
- ⅓ cup red bell pepper, diced finely 80 ml
- ⅓ cup green bell pepper, diced finely 80 ml
- ⅓ cup sweet white onion, diced finely
Tahini Dill Dressing
- ¾ cup tahini 120 ml
- ½ cup lemon juice, freshly squeezed 120 ml
- ¼ cup white wine vinegar 60 ml
- 1 tbsp maple syrup 15 ml
- ½ cup fresh dill packed (stripped from stalks) 120 ml or 20 g
- 2 garlic cloves, minced
- ½ tsp fine sea salt 2 ml
- ¼ cup filtered water 60 ml
- Rinse and drain beans and add to a mixing bowl
- Dice peppers and onion and mixe with beans
- Combine all dressing ingredients and pour over salad, stirring to combine and that's it – did we say easy!?!
- We typically make this a day in advance to allow the dill and garlic to infuse their flavours into the dressing, but if you don't have time, it's still wonderful the day you make it!