Easy, fast, hearty and refreshing. It takes a few minutes to put together, it´s super satisfying thanks to the beans, the bread and the avocado. On the other hand, the tomatoes, chives and the tahini-lemon dressing make this summer salad amazingly refreshing.
For the salad:
2 cups canned black beans
6 slices whole wheat bread, toasted and cut in small pieces
2 big tomato, chopped in small pieces
¼ cup chopped chives
1 avocado, mashed
For the dressing:
4 tablespoons of tahini
Juice of one lemon
5 tablespoons non-dairy milk
1 teaspoon mustard
2 tablespoon agave syrup
¼ teaspoon of salt
Whisk all the dressing ingredients in a glass or bowl until smooth. Set aside.
Spread some avocado on each piece of bread.
Divide black beans and chopped tomatoes into 4 servings. Top with the chives and the bread spread with avocado.
Drizzle the salads with a little bit of the dressing, toss and enjoy!
If you are going to prepare this dish in advance, keep the salad and the dressing separated in two different airtight containers and mix just before serving.
I also recommend maxing the avocado and spreading it on the bread right before serving. Otherwise the avocado might turn brown.
You can store the dressing leftovers in an airtight container and in the fridge for up to 3-4 days, and always shake before using.
The dressing will thicken up a little bit as time goes by, this is totally normal.
Cuisineoil-free, soy-free, nut-free
Recipe by The Bright Bird at https://www.thebrightbird.com/summer-salad-with-lemon-tahini-dressing/