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Brussels Sprout Salad With White Kidney Beans

Let me put it this way: caramelized onions, slightly browned cannellini beans, a touch of lemon juice, a richness of tahini and a perfect spark from a vinegar. Tell me you do not want to make this brussels sprout salad with white kidney beans?
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Servings: 6
Author: Lola Elise


  • 1 lb brussels sprouts
  • 1 medium carrot
  • 1 small onion
  • 1 can of cannellini beans
  • 1 large l clove of garlic
  • 1 TBSP tahini sesame paste
  • 1 tsp gochugaru Korean chili pepper or Aleppo peppers. Just because these peppers are mild.
  • 1/4 tsp sumac optional but highly recommended
  • 1/2 lemon juice
  • 2 tsp white vinegar
  • 2 TBSP olive oil
  • 1 tsp salt
  • black pepper optional


  • Grab your mandoline and slice the brussels sprouts thinly. If you use the shredder handle that comes with the mandoline it is super easy to slice these guys thinly.
  • Place the sliced brussels sprouts in a medium bowl. Add 1 tsp salt and squeeze the sprouts until they are wilted a bit. Set aside.
  • Using a grater, grate the carrots and place them in the same bowl with the brussels sprouts. Give it a whirl with a spoon and set aside.
  • Chop up the garlic clove and place it in the bowl.
  • Slice onions thinly. Heat up a small skillet, add 2 TBSP olive oil. Add onions in the skillet and saute on medium heat until slightly caramelized.
  • Drain white beans nicely and add into the skillet. Saute for about 2 minutes until beans soak up some of the caramelization of the onions. Turn the heat off and set the skillet aside until the beans are needed.
  • Add gochugaru, sumac, tahini, lemon juice, vinegar, and black pepper in the bowl with the brussels sprouts. Incorporate caramelized onions and beans into the bowl.
  • Gently mix everything together and your salad is ready to serve. I had half of the salad left for the next day and the taste didn’t budge a bit.