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Asian bean salad
Serves 2 as a light lunch, or 4 as a side | prep 20 mins | total time
Asian bean salad
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Serves 2 as a light lunch, or 4 as a side | prep 20 mins | total time
This satisfying bean salad makes a lovely light lunch, or side dish
Rate
Nutritional information (per serving)
Calories
231Kcal
Fat
9gr
Saturates
2gr
Carbs
22gr
Sugars
9gr
Fibre
10gr
Protein
11gr
Salt
0.6gr
Ingredients
- 40g cashews, roughly chopped
- 2 tsp sesame oil
- 1 tbsp miso paste, we used Yutaka brand (use gluten-free miso paste if required)
- 1 tbsp tamari
- 1 tbsp agave syrup, maple syrup (or honey if not vegan)
- 1 tsp grated root ginger
- ½ red chilli, deseeded and finely chopped
- juice of 1 lime or 1½ tbsp rice vinegar
- 150g frozen edamame beans or frozen peas
- 1 x 400g tin aduki beans (or kidney beans)
- 1 large carrot, shredded or coarsely grated
- 4 spring onions, sliced
- 3 x half-sheets of nori seaweed, cut into strips, optional
Step by step
Get ahead
Keeps overnight in the fridge.
- Toast the cashews in ½ teaspoon of sesame oil in a small frying pan until golden. Sprinkle with a little salt.
- Mix the miso, tamari, syrup, ginger, chilli and lime juice together in a large bowl with 1½ teaspoons of sesame oil to make a dressing.
- Boil the edamame beans for 3 minutes until tender. Tip the aduki beans into a colander, rinse with cold water then, with the beans still in the colander, strain the edamame beans so that the cooking water warms them through slightly.
- Add to the dressing (the warmth will help them absorb the flavours), then mix in the carrot, spring onions and seaweed, if using. Scatter with the cashews to serve.