Blueberry White Bean Salad with Tahini Turmeric Dressing

4.50 from 4 votes

Blueberry White Bean Salad with Tahini Turmeric Dressing

A creamy tahini turmeric dressing coats this simple white bean salad with blueberries, basil, mint and pickled red onions.

Prep Time20

Total Time20

Course: Salads

Cuisine: American

Keyword: blueberry white bean salad, turmeric bean salad, white bean salad, white bean salad recipe

Servings: servings

Author: Gina Matsoukas

Ingredients

For the Blueberry White Bean Salad:

15 ounce can navy beans* drained and rinsed
1 pint blueberries
1/4 cup pickled red onions**
1/2 cup fresh basil leaves chopped
1/4 cup mint leaves chopped
1/4 cup broccoli sprouts***
1 tablespoon pepitas pumpkin seeds
1 tablespoon sunflower seeds
salt and peper to taste

For the Tahini Turmeric Dressing

1/4 cup tahini
1 " fresh turmeric root grated
1 clove garlic grated
zest from 1/2 a lemon
juice from 1/2 a lemon
water to thin about 2-3 tablespoons
salt and pepper to taste

Instructions

Combine all the ingredients for the salad in a large bowl.
Whisk together the dressing ingredients in a medium bowl then pour on top of salad.
Toss gently to combine, season to taste with salt and pepper.

Notes

*Use any white bean you have: cannellini beans, chickpeas, etc.

**How to make quick pickled red onions:

Very thinly slice a small red onion and place in a small bowl or glass jar. Combine 1/2 cup apple cider vinegar, 1 cup hot water, 1 tablespoon sugar and 1 teaspoon kosher salt in another bowl or cup, stir to dissolve. Pour the mixture over the onions and let sit for 30 minutes to 1 hour before using. Store in the refrigerator for up to 1-2 weeks.

***Other sprouts can be used such as: alfafa sprouts, pea shoots, radish sprouts, etc. Or, use some baby greens.

Nutrition