Curried White Beans & Sesame Salad

This Curried White Beans & Sesame Salad recipe is full of so many bright flavors! The salad is filled with thinly sliced veggies that are tossed in a sesame & soy dressing – super light, but so delicious. And, it is the perfect crunch alongside the curried white beans. The beans are cooked down with some onion, garlic, tomato paste and LOTS of spices. Served with rice, this is the perfect dinner!

Step One: Make the Sesame Salad

This sesame salad is going to be my new go-to! Other than the time it takes to chop everything, it is incredibly simple! Here is what you need:

• small sweet peppers 
• carrots
• green onions
• purple cabbage
• sesame oil
• low sodium soy sauce
• white pepper

Thinly slice all of the veggies so that they are the same size. Toss them in the sesame oil, soy sauce & white pepper. Let the salad marinate in the fridge while you finish cooking!

Step Two: Make the Curried White Beans

These beans are so easy and SO tasty! You can use them in so many recipes, and you more than likely have all of the ingredients on hand.

Heat some sesame oil in a skillet over medium heat. Add diced onion, garlic, ginger, tomato paste & dry seasonings to the skillet and cook down for 2-3 minutes, or until the onions start to get tender.

Add the (drained & rinsed) beans & broth and simmer for 5 minutes, stirring frequently. Add some lime juice & cilantro. Stir and and add salt to taste.

Step Three: Serve

And that is all this recipe takes – a cutting board and a skillet!!

To serve, add rice, white beans and sesame salad to each bowl. Top with cilantro & sesame seeds and serve with lime wedges on the side.

And as someone who ate the leftovers of this recipe for a few days, let me tell you…this is GREAT for make ahead lunches! The beans reheat super well and the veggies in the salad hold their crunchiness.