Asian Bean Salad
This Asian bean salad recipe is a tasty twist on classic bean salad with fresh oranges and a tangy and sweet sesame dressing. A fantastic side dish or appetizer recipe you can make all year long.
Servings: 8 servings
Calories: 170kcal
Equipment
Ingredients
For the Asian Bean Salad
- 1 chickpeas
- 1 can kidney beans
- 1 can black beans
- 2 oranges peeled and sliced
- 3 green onions sliced
- 2 tablespoons sesame seeds
For the Sesame Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon toasted sesame oil
- 1 clove garlic minced
- 2 tablespoon balsamic vinegar
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1 orange juiced and zested
- 1/2 teaspoon salt and pepper
Instructions
- Drain and rinse your canned beans. In a large mixing bowl, add the beans, the peeled and sliced oranges, and the green onions.
- Mix the dressing: in a medium mixing bowl, add the dressing ingredients: olive oil, sesame oil, balsamic vinegar, Dijon, maple, orange juice and zest, garlic, salt and pepper. Mix well to combine.
- To the beans, add the dressing ingredients. Toss well to combine, and add the sesame seeds to top. Cover with plastic wrap or aluminum foil and refrigerate for up to 2 hours before serving.
- Serve at room temperature, and store leftover bean salad in an airtight container for up to 3 days.
Nutrition
Calories: 170kcal | Carbohydrates: 10g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 156mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 128IU | Vitamin C: 21mg | Calcium: 39mg | Iron: 1mg