Asian bean salad
Serves: 2 as a light lunch, or 4 as a side
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Asian bean salad
This satisfying bean salad makes a lovely light lunch, or side dish
Serves: 2 as a light lunch, or 4 as a side
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
231Kcal
Fat
9gr
Saturates
2gr
Carbs
22gr
Sugars
9gr
Fibre
10gr
Protein
11gr
Salt
0.6gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
