This beautiful and delicious salad combines leafy greens, beans, and sweet potatoes into an easy-to-create recipe perfect for lunch or to make for a potluck. Enjoy.
Ingredients:
- 1/4 red onion, diced
- 4 small cooked sweet potatoes or 3 medium, cut in small cubes
- 1 can or 1 ½ cups cooked garbanzo beans, no salt added, rinsed and drained (13.4 – 15.5 ounces)
- 1 can or 1 ½ cups cooked black beans, no salt added, rinsed and drained (13.4 – 15.5 ounces)
- 2 Tablespoons sesame tahini
- 2 Tablespoons apple cider vinegar
- 5 ounces mixed baby greens
- Water
- Salt to taste (we don’t use any salt)
Directions:
- In a medium-size bowl, mix together chopped onions, cooked sweet potatoes, garbanzo, and black beans.
- In a small bowl, make the tahini dressing. Beat the vinegar into the sesame tahini, one tablespoon at a time. Add enough water to make a thick dressing, not runny or pourable. Some tahini is oily and thin to start with while others are a dry paste. The amount of liquid you add to it will vary depending on the brand. The dressing should be thick to hold the ingredients together when molded.
- Mix the dressing with the potatoes and beans. Scoop into a smaller bowl or container to mold the salad. Salad may be chilled until ready to use or served immediately.
Place greens on a platter. Turn bowl or container over the greens and gently let the salad set on top. Serve.