Rice-and-Bean Salad Bowl with Tahini Sauce

Name: Rice-and-Bean Salad Bowl with Tahini Sauce
Prep time: 35 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 0.25 cup tahini; 2 tablespoons fresh lemon juice; Kosher salt; 1 clove garlic; 1 can (14 ounces) chickpeas, drained and rinsed; 1 can (14 ounces) black beans, drained and rinsed; 1 can (14 ounces) red kidney beans, drained and rinsed; 0.25 cup chopped flat-leaf parsley; 0.25 cup finely chopped red onion; 2 stalks celery, finely chopped; 3 tablespoons fresh lemon juice, plus wedges for serving; 0.25 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground pepper; 3 cups cooked short-grain brown rice; 0.25 head red cabbage, cut into thin slices; 2 avocados, cut into wedges; 1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped; 1 small cucumber, cut into rounds; 2 cups upland cress or watercress, tough stems removed

Instructions

Prep:35min

Our glorious grain bowl calls for making the brown rice in advance, but even if you start from scratch, you can get the whole dish on the table in under an hour.

Updated at: Wed, 11 Dec 2024 09:20:50 GMT