Moroccan Loubea Salad
Servings 10
Calories 340kcal
Ingredients
Salad Mix
- 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
Instructions
- 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!
Nutrition
Calories: 340kcal | Carbohydrates: 46g | Protein: 17g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 131mg | Potassium: 799mg | Fiber: 14g | Sugar: 5g | Vitamin A: 379IU | Vitamin C: 20mg | Calcium: 93mg | Iron: 5mg
