Name: Asian Bean Salad
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Yield: 4 servings
Ingredients: 40 g cashews (roughly chopped); 0.5 tsp sesame oil; null pinch salt; 1.5 tsp sesame oil; 1 tbsp miso paste; 1 tbsp tamari; 1 tbsp agave syrup; 1 tsp grated root ginger; 0.5 null red chilli (deseeded and finely chopped); 1 null lime juice (from 1 lime, or 1.5 tbsp rice vinegar); 150 g frozen edamame beans (or frozen peas); 1 tin adzuki beans (400g, or kidney beans); 1 null carrot (1 large, shredded or coarsely grated); 4 null spring onions (sliced); 3 half-sheets nori seaweed (cut into strips, optional)

Instructions

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1

Toast the cashews (40 g) in sesame oil (0.5 tsp) in a small frying pan until golden. Sprinkle with a [pinch salt].
2

Combine the miso paste (1 tbsp), tamari (1 tbsp), agave syrup (1 tbsp), grated root ginger (1 tsp), chilli (0.5 red), and juice (1 lime) (or rice vinegar (1.5 tbsp)) with sesame oil (1.5 tsp) in a large bowl to create the dressing.
3

Boil the frozen edamame beans (150 g) (or frozen peas (150 g)) for minutes (3) until tender. Rinse the adzuki beans (1 tin) (or kidney beans (1 tin)) under cold water in a colander, then strain the edamame beans over them to warm them slightly.
4

Add the warmed beans to the dressing. Stir in the carrot (1 large), onions (4 spring), and the nori seaweed (3 half-sheets), if using. Serve with the toasted [cashews] scattered on top.