This bright, tasty salad is really quick to make and ideal for lunch. It combines edamame, black beans, sweetcorn and vegetables, in a vibrant miso and lime dressing. You can serve this as it is, or serve it as a side salad along with a main dish. As usu… | By Bethany's Vegan Kitchen on 07/09/2024 | This bright, tasty salad is really quick to make and ideal for lunch. It combines edamame, black beans, sweetcorn and vegetables, in a vibrant miso and lime dressing. You can serve this as it is, or serve it as a side salad along with a main dish. As usual, I love a mixture of flavours and textures when it comes to salads. This combines crunchy salad vegetables, soft black beans and tender edamame. With a deeply savoury, mildly spiced dressing Serves: Four Prep time: 10 minutes You'll need: - One 400g tin of black beans, drained and thoroughly rinsed
- One 200g tin of sweetcorn, drained
- 235g cooked edamame beans
- Three spring onions, thinly sliced
- 75g cucumber, chopped
- 75g radish, thinly sliced
- Optional: One quarter of a teaspoon of both black and white sesame seeds to garnish
For the dressing you'll need: - The juice of one lime
- One tablespoon of toasted sesame oil
- One tablespoon of neutral oil, I used vegetable oil
- One tablespoon of miso paste
- One tablespoon of soy sauce
- One quarter of a teaspoon of cayenne pepper
- One teaspoon of agave nectar
- Half a teaspoon of ground ginger
Method: - This salad is really quick to put together, all you need to do is prepare the beans, sweetcorn and salad vegetables, and add them into a mixing bowl
- Add the dressing ingredients into a small dish and whisk together until completely smooth
- Drizzle the dressing over the salad and fold together, ensuring the dressing is evenly mixed through the salad
- Pop in the fridge for 20 or so minutes before serving, garnish with the sesame seeds if using, then serve
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