Summer Vegan Bean Salad With Cilantro Tahini Dressing

Step 1

Soak the kidney beans and chickpeas overnight. Next day, cook it in enough water / stock to cover the beans in your instant pot for 20 minutes and release pressure naturally. You can cook the chickpea and kidney beans together,

Step 2

Soak the black eyed pea and green moong lentils for a couple of hours. Cook them in your instant pot for 4 minutes and release pressure immediately. You can cook them together.

Step 3

Grind all the ingredients together and make a creamy dressing. Adjust salt as needed to suit your taste,

Step 4

Add the beans to a bx bowl. Now add the chopped onions, cucumber, green apples, red bell peppers and give it a mix.

Step 5

Now add the creamy salad dressing to the beans and veggies and toss well. Adust seasoning again at this stage as needed.

Step 6

Serve immediately or cold