Nourishing white bean salat with creamy tahini dressing
Bring out the wine, it’s white bean time. They may not be the prettiest ingredient on earth but they taste delicious and are packed with calcium. If you don’t drink milk (hey vegans) then beans are great to eat to get your daily dose of calcium. It’s actually recommended that you eat around 1000mg calcium a day (1), so if you eat some kale for breakfast, beans with tahini for lunch and almond butter for a snack then you are good to go.
Bean salad with tahini dressing
- 1 can white beans (organic)
- 2-4 dl buckwheat (boiled)
- 1 handful sundried tomatoes
- 1 tbs tahini
- 1/2 dl juice of lemon
- 1 tbs olive oil
- salt and pepper
Start by boiling the buckwheat (check out how to do that here). Chop up the avocado, sundried tomatoes, and spinach and place them on your plate. When the buckwheat is ready and cooled of add this as well. Open a box of white beans and be careful to rinse them off really well and add them to your place. Lastly mix the tahini, lemon juice, and olive oil together in a bowl and drizzle it over your salad. Finish with salt and pepper.