Comments on: Bean, Tahini & Chestnut Salad

By: Bridget Coyne

Bridget Coyne — Sun, 22 Apr 2012 00:03:10 +0000

Thank you so much for your beautiful recipes – the photos are divine and this salad looks so gorgeous…can’t wait to make it for my 16yr old son – he’s vegan, so I’ll substitute the honey with rice syrup. :)

http://vegoparenting.blogspot.com.au/

By: Jennifer Cox

Jennifer Cox — Tue, 28 Feb 2012 13:37:53 +0000

I just made this salad and it was so so delicious! I substituted the chestnuts for toasted walnuts but it was still so good… I loved the dressing but my favourite part was the mixture of flavours and of crunchy-soft textures. I will make it again for sure, thanks for sharing it!

By: kitchenvoyage

kitchenvoyage — Fri, 17 Feb 2012 18:01:07 +0000

Very nice salad, beans in any salad are very nutritional and specialy good for this cold days

By: art and lemons

art and lemons — Tue, 14 Feb 2012 20:40:42 +0000

I fall into the slow soak/cook bean camp and as a bean lover, I tuck them into savory and sweet dishes whenever the possible. I love the colors and textures you put together with this salad, the avocado, chestnut, and apples in particular—just lovely.

By: Bonnie Koeppe

Bonnie Koeppe — Tue, 14 Feb 2012 16:01:31 +0000

Thinking about beans this week too. Feeling guilty and lazy that I pay way too much for canned beans and have the time to prepared the dry kind. So I soaked some navy beans yesterday and voila! A batch of little versatile treasures. Yesterday they made a simple bean dip and today they are simmering into a yummy miso chili-stew.

By: Sanjeeta KK

Sanjeeta KK — Tue, 14 Feb 2012 15:57:08 +0000

The first click with the beans and that white bowl is simply awesome! And Tahini in a salad sounds such a flavorful and refreshing idea.

By: Anna

Anna — Tue, 14 Feb 2012 12:28:25 +0000

Yummy, love beans, usually soak loads and freeze them loose in a bag, ready to boil when we need them. Great for almost spontaneously bean eating!

By: christine

christine — Mon, 13 Feb 2012 17:01:39 +0000

I am a planner, a rule-follower and love the idea of making everything from scratch. I have Veganomicon, which raves about how sprouted beans taste so much better. I follow the bean cooking instructions to a tee, but recently, add a little bit of time because…somehow, my palate does not like the taste of soaked beans. They always taste uncooked to me (even though I deviated from the book and added more time!) and I end up treating myself to canned beans. Anyway, your salad looks like the perfect combination of flavours, colours and textures!

By: Melissa

Melissa — Mon, 13 Feb 2012 02:17:31 +0000

I am definitely a procrastinator! Unless I plan on making a big batch of beans for the week I use canned. This salad sounds great. I can’t wait to try the tahini dressing.

By: Willa

Willa — Sun, 12 Feb 2012 23:24:26 +0000

Yum! I never would have thought to add chestnuts. This sounds incredibly delicious. Thanks for the inspiration! (p.s. – I just posted some lovely linzer cookies on my blog you might be interested in for v-day!)