Bean salad with mustard marinade

Yield: 1 Recipe

Measure Ingredient
2½ cup Cooked beans (pinto, kidney, black, garbonzo)
½ cup Scallions, thinly sliced
½ cup Grated carrot
½ bunch Parsley; chopped
Alfalfa sprouts
Pita bread or tortillas
3 tablespoons Apple cider or rice vinegar
2 tablespoons Eden low sodium tamari
1 teaspoon Prepared mustard
1 tablespoon Sesame tahini
3 tablespoons Water

DRESSING

Blend or whisk dressing and add to beans, scallions, carrots, and parsley. Let marinate at least 15 minutes. Slice pita bread in half and stuff with marinated beans. Top with alfalfa sprouts and serve.

Nutritional information per serving: Protein: 20 grams (20%); Carbohydrates: 71 grams (72%); Fat: 4 grams (9%); Calories: 389; Sodium: 672 mg.; Cholesterol: 0 mg. Exchanges: 4½ starch/bread, 1 lean meat

Copyright Whole Foods Market, 1995, wfm@...

() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias

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