Asian bean salad recipe | Sainsbury`s Magazine

Name: Asian bean salad recipe | Sainsbury`s Magazine
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

www.sainsburysmagazine.co.uk

This satisfying bean salad make a lovely light lunch, or side dish

View full recipe on www.sainsburysmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

Share this recipe:

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