Tangy Bean Salad with Carrots and Green Onions

3 tablespoons apple cider vinegar or rice vinegar

1 tablespoon low-sodium tamari

1 teaspoon mustard, preferably German

1 tablespoon sesame tahini

3 tablespoons water

2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans

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.