Three-Bean Salad with Tahini-Lime Dressing


This fresh salad is a summer-focused refresh of bean salad. It travels well and tastes best made ahead.

Three-Bean Salad with Tahini-Lime Dressing
Photo: Blaine Moats
Total Time:
25 mins
6 cups


  • 16 ounce fresh green beans and/or yellow wax beans, trimmed

  • 1 cup frozen shelled edamame

  • 1 cup fresh or frozen corn

  • 1 15 ounce can garbanzo beans, rinsed and drained

  • ¼ cup fresh cilantro, chopped

  • ½ cup tahini (sesame seed paste)

  • cup fresh lime juice (3 medium)

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • Ground black pepper


  1. Cook beans, edamame, and corn in a large pot of boiling water 2 to 3 minutes or until beans are crisp-tender. Drain; transfer to a bowl of ice water. Let cool; drain and pat dry. Transfer to a serving bowl. Add garbanzo beans and cilantro; toss.

  2. For dressing: In a small bowl whisk together tahini, lime juice, olive oil, salt, and cumin. If needed, add water, one tablespoon at a time, to reach desired consistency. Toss dressing with bean mixture. Season to taste with pepper. Chill, covered, up to 24 hours. Serves 8.

Nutrition Facts (per serving)

198 Calories
12g Fat
20g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 198
% Daily Value *
Total Fat 12g 15%
Saturated Fat 2g 10%
Sodium 363mg 16%
Total Carbohydrate 20g 7%
Total Sugars 5g
Protein 8g
Vitamin C 12.5mg 63%
Calcium 71mg 5%
Iron 2.2mg 12%
Potassium 383mg 8%
Folate, total 96.4mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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