This hearty salad gets its creaminess from tahini, a paste made from calcium-rich sesame seeds. Combining crunchy broccoli and protein-rich white beans, this salad will leave you feeling satisfied for hours.
SERVES 6
Prep: 5 minutes, plus soaking
Pressurize: 12 minutes
Cook: 25 minutes
Natural Release: 10 minutes
Total: 52 minutes, plus cooling
1 cup dried navy beans, soaked for 8 hours
2 cups water
1 head broccoli
1 large carrot
5 green onions, tender white and green parts only
Small handful of fresh cilantro
½ cup dried cranberries
½ cup sliced almonds (optional)
CURRIED TAHINI DRESSING
¼ cup tahini
¼ cup freshly squeezed lemon juice
2 tablespoons pure maple syrup
1 clove garlic, minced
2 teaspoons curry powder
1 teaspoon minced fresh ginger (about ½-inch knob)
1 teaspoon fine sea salt
Freshly ground black pepper
1 Drain the soaked navy beans and add them to the Instant Pot with the water. Secure the lid, and move the steam release valve to Sealing . Select Manual/Pressure Cook to cook on high pressure for 25 minutes. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure.
2 While the beans are cooking, finely chop the broccoli (you should have around 4 cups) and shred the carrot (about 1 cup), adding them to a large mixing bowl as you work. Chop the green onions (about 1 cup) and cilantro (about ½ cup), but leave them on the cutting board for now.
3 To make the dressing, in a separate small bowl, combine the tahini, lemon juice, maple syrup, garlic, curry powder, ginger, salt, and several grinds of black pepper. Whisk well to combine, then add water, 1 tablespoon at a time, and whisk until the dressing is creamy and easy to pour.
4 When the floating valve on the Instant Pot drops, remove the lid. Use a fork to mash a bean against the side of the pot to be sure it is tender. If the beans don’t mash easily, secure the lid (be sure the sealing ring is properly seated in the lid) and cook at high pressure for 5 minutes more. Let the pressure naturally release for 10 minutes so no foam spurts from the vent, then test the beans for tenderness again. When ready, drain the beans and add them to the bowl with the broccoli and carrots. Stir well and let the beans cool for 15 minutes; the heat from the beans will soften the broccoli slightly.
5 Once cool, stir in the green onions, cilantro, cranberries, and almonds and pour the dressing over the top. Toss well to coat evenly. Serve right away, or chill the salad in the fridge for 1 hour to let the flavors meld. Store leftovers in an airtight container in the fridge for 3 days.