Ingredients
| 3 |
cloves (9 g) garlic, minced |
| 1 |
Tbsp (15 g) lemon juice |
| 2 |
Tbsp (27 g) olive oil |
| 1/3 |
cup (79 g) bottled water |
| ½ |
cup (120 g) tahini (sesame paste) |
| 2 |
tsp (1 g) erythritol, or another suitable no-calorie sweetener |
| 1/2 |
tsp (3 g) sea salt |
| ½ |
tsp (1.2 g) ground black pepper |
| 1 |
Tbsp (14.9 g) curry sauce, prepared with a little water |
| 1 1/2 |
Tbsp (22.3 g) rice vinegar |
| 8oz |
(227 g) can kidney beans, rinsed and drained |
| 1/2 |
cup (42.5 g) raw broccoli, finely chopped into florets |
| 8 |
oz (227 g) can chick peas, rinsed and drained |
| 4 |
oz (113 g) can corn, rinsed and drained |
| 1/4 |
large raw onion (37.5 g), chopped |
| 1/2 |
tsp (1 g) curry powder |
| 1/4 |
tsp (1.5 g) salt |
| 1/4 |
tsp (0.5 g) ground black pepper |
| 1/4 |
cup (28.5 g) walnuts, chopped |
Directions
- Place all tahini ingredients in a blender and blenderize
until smooth. - Pour tahini paste into a jar or a food container and chill
until ready to use. - Add all bean salad ingredients except walnuts to a large
mixing bowl. Mix well. - Pour half of the tahini sauce over the bean salad and toss.
- Top with walnuts.
Nutritional Information
Nutritional Information Per Serving (1/3 cup)
Calories 154 | Carbohydrate 16 g | Protein 6 g | Fat 8 g | Total Sugars 3.2 g
This recipe is suitable for those with hepatic Glycogen Storage Disease. Be sure to check with your healthcare professional before making changes to your or your child’s diet. This recipe was analyzed using the FoodData Central database. The nutrition information could change depending on the brand of product you choose and should only serve as a guideline. Always check the nutrition label of any product substitution to ensure it is appropriate. Refer to labels for allergen information and suitability. All trademarks are owned by Société des Produits Nestlé S.A.,Vevey, Switzerland. © 2025 Nestlé.
The University of Minnesota Nutrition Data System for Research (NDSR) Program (2016) was used for the nutrition analysis.
