Plat
Asian Dense Bean Salad
25 minPour 6Nutri-Score B€€
B
25 min
25 minAsian Dense Bean Salad
ce qu’il vous faut
Ingrédients
Great Northern beans (canned, drained and rinsed)Épicerie400 g- chickpeas (canned, drained and rinsed)Épicerie800 g
soy sauceÉpicerie120 ml- sesame oilÉpicerie22 ml
- rice vinegarÉpicerie37 ml
- srirachaÉpicerie15 ml
- ginger pasteÉpicerie10 g
honeyÉpicerie45 ml
garlic (grated or minced)Fruits et légumes2 morceaux- miso pasteÉpicerie30 g
- peanut butterÉpicerie60 g
edamame (frozen, thawed)Produits frais200 g
carrots (frozen, thawed)Fruits et légumes150 g
cucumber (diced)Fruits et légumes1 morceau
green onions (sliced)Fruits et légumes4 morceaux
par portion
Nutrition
336kcal
- Glucides
- 43 g
- Protéines
- 18 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Saladier
Passoire
Fouet
pas à pas
Préparation
- Étape 1
Rinse the beans
- Drain the canned beans in a colander.
- Rinse them well under cold water and let them drain over the sink.
- Étape 2
Make the dressing
- In a large bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, ginger paste, honey, garlic, miso paste and peanut butter.
- Taste and adjust with more honey or sriracha as needed.
- Étape 3
Prepare the vegetables
- Dice the cucumber.
- Slice the green onions, trimming the tops.
- Étape 4
Combine the salad
- Add the edamame, carrots, cucumber and green onions to the dressing.
- Add the drained beans and mix everything until evenly coated.
- Étape 5
Marinate and store
- Cover and refrigerate to let the salad marinate.
- Portion into containers for the week's lunches.