Rice-And-Bean Salad Bowl with Tahini Sauce

marthastewart.com

Anniinbc

subheading: Tahini Sauce:

¼ cup tahini

2 tablespoons fresh lemon juice

Kosher salt

1 clove garlic

subheading: Salad:

1 can (14 ounces) chickpeas, drained and rinsed

1 can (14 ounces) black beans, drained and rinsed

1 can (14 ounces) red kidney beans, drained and rinsed

¼ cup chopped flat-leaf parsley

¼ cup finely chopped red onion

2 stalks celery, finely chopped

3 tablespoons fresh lemon juice, plus wedges for serving

¼ cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

3 cups cooked short-grain brown rice

¼ head red cabbage, cut into thin slices

2 avocados, cut into wedges

1 roasted red bell pepper (from a 12-ounce jar), coarsely chopped

1 small cucumber, cut into rounds

2 cups upland cress or watercress, tough stems removed

Directions at marthastewart.com

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