Healthy Spring Bean Salad — Eat to Live Style

Broadway Bungalow Spring Bean Salad

Broadway Bungalow Spring Bean Salad

makes 3 or 4 large servings


  • 1 15-oz can black beans, rinsed and drained
  • 1 15-oz can kidney beans, rinsed and drained
  • 1/3 cup thinly sliced sweet onion
  • 1/3 cup chopped cilantro
  • 6 spears asparagus, chopped into 1/2 inch pieces
  • 1 cup grape tomatoes, sliced in half
  • 6 brussel sprouts, sliced thinly
  • 1/2 cup red bell pepper, diced
  • 1 cup mushrooms sliced thinly
  • 1 T. olive oil
  • Juice of 1/2 lemon
  • Fresh ground pepper, to taste
  • Oregano to taste

Ingredients for Broadway Bungalow Spring Bean Salad

  1. Assemble all of the ingredients in a large bowl and toss with olive oil and lemon juice.
  2. Season to taste with pepper and oregano.
  3. Serve on a bed of fresh spinach with sliced avocado, chia seeds, sunflower seeds and a drizzle of tahini dressing (see below for dressing recipe)

Tahini Dressing 

makes enough for several salads and dips. Keeps in fridge for a couple of weeks 


  • 1 cup tahini
  • 4 cloves fresh garlic, pressed
  • juice of 1 large lemon (or more, to taste)
  • 1 T miso (barley or rice)
  • Fresh ground pepper, to taste
  • water (just enough to thin the dressing to your liking)
Chopping Techniques for Salad Ingredients

Cut cilantro with scissors. Slice onion super-thin. Rinse and drain canned beans to remove salt. Slice mushrooms and brussel sprouts really thinly and use all of the bell pepper — even the part around the stem.


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