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Rice-and-Bean Salad Bowl with Tahini Sauce

Martha Stewart
  • 35 minutes
  • Serves 4

INGREDIENTS

2

Avocados, wedges

1 can

Black beans

2

stalks Celery

1 can

Chickpeas

1

Cucumber, small rounds

1/4 cup

Flat-leaf parsley

1 clove

Garlic

1 can

Kidney beans, red

1

Red bell pepper, roasted

1/4

head Red cabbage, slices thin

1/4 cup

Red onion

2 cups

Upland cress or watercress

5 tbsp

Lemon juice, fresh

1/4 cup

Tahini

3 cups

Brown rice, cooked short-grain

1

Kosher salt

1

Kosher salt and freshly ground pepper

1/4 cup

Olive oil, extra-virgin