Mixed Bean & Broccoli Salad Recipe – Tahini Lemon Dressing

Last Updated on 6 months ago by Neha Deshmukh

Mixed Bean & Broccoli Salad Recipe – Tahini Lemon Dressing

Hey everyone! I’m so excited to share this vibrant and refreshing Mixed Bean & Broccoli Salad with you. Honestly, it’s become a staple in my kitchen, especially during warmer months. It’s quick, easy, and packed with flavour – plus, it’s a fantastic way to get your veggies in! I first made this when I was looking for a light yet satisfying lunch, and it’s been a hit ever since.

Why You’ll Love This Recipe

This salad is a winner for so many reasons! It’s incredibly simple to throw together, taking just about 5 minutes of prep time. The combination of crunchy broccoli, tender beans, and sweet cherry tomatoes is just chef’s kiss. And that tahini lemon dressing? It’s seriously addictive! It’s a healthy, flavourful meal that’s perfect for a quick lunch, a side dish, or even a light dinner.

Ingredients

Here’s what you’ll need to make this delicious salad:

• 1 can (approx. 400g) mixed beans, drained and rinsed
• 1.5 cups (approx. 180g) broccoli florets
• 0.5 cup (approx. 75g) cherry tomatoes, halved
• 2 tablespoons (approx. 6g) fresh parsley, chopped
• 3 cups (approx. 60g) romaine lettuce, chopped
• 2 tablespoons (approx. 30ml) tahini
• 1 tablespoon (approx. 15ml) lemon juice
• 1 tablespoon (approx. 15ml) maple syrup
• 3 tablespoons (approx. 45ml) water
• Sea salt, to taste
• Black pepper, to taste

Ingredient Notes

Let’s talk ingredients! Tahini is a paste made from sesame seeds and it’s a powerhouse of nutrients – think calcium, iron, and healthy fats. It adds a lovely nutty flavour to the dressing.

As for the mixed beans, you can really use whatever you like! Cannellini, kidney, chickpeas, and black beans all work beautifully. I often use a pre-mixed can for convenience, but feel free to create your own blend.

And parsley? Don’t underestimate its freshness! I grew up using the Italian flat-leaf parsley, but if you can find the curly variety, that works wonderfully too. The flavour is slightly different, but both add a lovely herbaceous note.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab a large bowl and add your drained and rinsed mixed beans, broccoli florets, halved cherry tomatoes, chopped parsley, and chopped romaine lettuce.
2. Now, in a separate bowl, it’s dressing time! Whisk together the tahini, lemon juice, maple syrup, and water until everything is smooth and creamy. Add a pinch of sea salt and black pepper to taste. Don’t be afraid to adjust the lemon juice or maple syrup to your liking – it’s all about finding that perfect balance!
3. Pour that gorgeous tahini lemon dressing over the salad ingredients. Gently toss everything together until it’s nicely coated.
4. Here’s a little trick I learned from my grandmother: for the best flavour, chill the salad in the refrigerator for at least an hour before serving. This allows all those delicious flavours to meld together.

Expert Tips

• Don’t overdress the salad! Start with a little dressing and add more as needed. You want the ingredients to be coated, not swimming.
• For extra crunch, you can lightly blanch the broccoli florets for 1-2 minutes before adding them to the salad.
• Taste as you go! Adjust the seasoning to your preference.

Variations

This salad is super versatile. Here are a few ideas to spice things up:

• My friend, Priya, loves adding some chopped cucumber for extra freshness.
• For a heartier salad, add some grilled chicken or fish.
• My family enjoys a sprinkle of toasted sesame seeds on top for added texture and flavour.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your maple syrup to ensure it’s 100% pure.

Gluten-Free Adaptation

Great news – this salad is also gluten-free! No adjustments needed.

Spice Level Adjustment (Adding Chili Flakes)

Want to add a little kick? A pinch of red chili flakes to the dressing will do the trick! Start with ¼ teaspoon and add more to taste.

Summer BBQ Side Dish Adaptation

This salad is perfect for BBQs! It’s light, refreshing, and pairs well with grilled meats and veggies.

Quick Weeknight Meal Adaptation

Short on time? Use pre-cut broccoli and a pre-mixed can of beans to make this salad even faster. It’s a lifesaver on busy weeknights!

Serving Suggestions

This salad is delicious on its own, or you can serve it with:

• Grilled chicken or fish
• Whole-wheat pita bread
• A side of quinoa or brown rice

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the salad may become slightly softer over time.

FAQs

What type of mixed beans work best in this salad?

Honestly, any kind you like! Cannellini, kidney, chickpeas, and black beans are all great options.

Can I make the dressing ahead of time?

Absolutely! You can make the dressing up to 3 days in advance and store it in an airtight container in the refrigerator.

How long will this salad keep in the refrigerator?

Up to 3 days, but it’s best enjoyed fresh.

Is it possible to add a protein source to make it a complete meal?

Definitely! Grilled chicken, fish, tofu, or chickpeas would all be fantastic additions.

Can I substitute the maple syrup with another sweetener?

Yes, you can! Honey or agave nectar would work well as substitutes. Just adjust the amount to your liking.