Ingredients
- 15 oz can butter beans, rinsed and drained
- 3 Persian cucumbers, thinly sliced
- ½ cup fresh dill, finely chopped
- 1 tbsp capers
- ¼ red onion, thinly sliced
- 2 tbsp tahini*
- ½ lemon, juiced
- 1 tbsp nutritional yeast
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tsp garlic powder
- ½ tsp onion powder
- salt and pepper, to taste
- water, if needed, to thin
Method
- Add the beans, cucumbers, dill, capers and onion to a serving bowl or air-tight container, if you're prepping in advance.
- Add the tahini, lemon juice, dijon, vinegar, maple syrup, garlic powder, nutritional yeast and onion to a jar and use a fork or frother to combine until emulsified, thinning with water for desired texture. Season to taste with a generous amount of salt and pepper.
- Pour the dressing over the salad and toss to combine. It will absorb a lot of the liquid, so if you have leftovers, set aside for when you're ready to serve. Place in the fridge to chill for at least an hour before serving, preferably overnight!
Notes
All of my recipes are written to be oil-free. If you prefer to use oil in your recipes, I would recommend a cold pressed extra virgin olive oil in place of the tahini in this recipe.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.