Description
Red Bean & Pomegranate Salad with a zippy yogurt tahini dressing. Perfect for meal prep and plant-based lunch inspiration.
Ingredients
Red Bean & Pomegranate Salad
- 3 giant handfuls of kale, shredded
- 1 1/2 cups carrots, shredded
- 1 1/2 cups red cabbage, shredded
- 1/3 cup diced red onion
- 1/3 cup pomegranate seeds, or sub raisins
- 1/4 cup fresh parsley, minced
- 1 15 oz. can Eden Foods Small Red Beans*, drained and rinsed
- hemp hearts, for garnish
Yogurt Tahini
- 2 TBSP rice vinegar
- 1/2 cup unsweetened almond or coconut milk yogurt
- 1/2 TBSP tahini
- 2 tsp Tamari lite
- 1 TBSP fresh squeezed lemon
- 1 tsp maple syrup (optional)
Instructions
- First, mix together your dressing by adding all ingredients to a small mixing bowl and whisking until they’re well-combined and creamy. Taste and add a touch of maple syrup, if desired, for additional sweetness. Refrigerate everything until it’s ready for use.
- Wash, chop, and shred all of the vegetables. De-seed the pomegranate (if buying whole) and drain and rinse the red beans.
- Add all of the salad ingredients to a large mixing bowl and toss to combine. Pour in the yogurt tahini dressing and toss until all of the vegetables are well coated. Let the bowl sit with the dressing for ~5 minutes before serving to allow the vinegar to begin to break down the kale.
- Serve with fresh parsley and hemp hearts.
- Store leftovers in an airtight container in the refrigerator for 3-5 days, and reassemble before serving.
Notes
If you can’t find red beans, I recommend kidney beans or lentils here as a great substitute!
NOTE: If only serving one per sitting, reserve 2/3 salad dry and incorporate dressing just before serving to ensure leftover salad doesn’t get soggy.
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Hand-Toss
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free