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?
Servings: 6
Ingredients
- 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
Instructions
- 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.