Tangy Bean Salad with Carrots and Green Onions

(Recipe from Whole Foods Market)

Serves 4.

3 Tbsp. apple cider vinegar or rice vinegar
1 Tbsp. tamari or soy sauce
1 tsp. mustard, preferably German
1 Tbsp. sesame tahini
3 Tbsp. water
2 1/2 cups cooked and drained garbanzo or cannellini beans (I used half of each)
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped

Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl.  Add beans, green onions, carrots, and parsley, toss to combine, and set aside at room temperature to let marinate for at least 15 minutes before serving.

(This gets better and better the longer it sits.  I added some dill and lemon juice.  Delicious in a whole wheat wrap with Dijon mustard and watercress.  Also good over salad greens.  So easy to make.)