Potato Zoodle Bean Salad

  • Servings: 3-4
  • Time: 35 min
  • Difficulty: easy
  • Print

You can do so many things with these zoodles! One night last week I dumped everything from the fridge onto the countertop. I assessed the ingredients and made this salad for dinner. This hardy dinner salad filled us up. All you need to do is mix whatever you got with a great sauce and you are basically in business!



Ingredients

  • 4 medium carrots
  • 1 pound zucchini (and/or yellow squash)
  • 4 medium russet potatoes
  • 2-3 c pinto beans
  • 1/3 c tahini mayoย (WITH Smoked Paprika)
  • 1 c cherry tomatoes, optional
  • 1/3 c dill pickles, chopped
  • 1-3 tbsp chili garlic sauceย 
  • 1/4 c pumpkin and/or sunflower seeds

Directions

  1. If you have a spiralizer then you can use it and get the job done quickly. If you don’t then you can easily use a vegetable peeler to make long thin strips with your zucchini and carrots, set aside.
  2. Wash and bake, boil, or microwave potatoes. Let the potatoes sit until they are cool enough to handle. Chop into bite sized pieces, set aside.
  3. Make a batch of tahini mayo, set aside.
  4. Wash and slice cherry tomatoes, set aside.
  5. Chop pickles.
  6. Mix everything together, chill for several hours, or serve immediately.

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