zoom Hot & sour edamame, green bean & radish salad

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    Hot & sour edamame, green bean & radish salad

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    Hot & sour edamame, green bean & radish salad

    • Vegetarian
    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 10 minutes

    Serves: 8 as part of a buffet

    Ingredients

    100ml Cooks’ Ingredients Japanese Rice Vinegar
    2 tbsp Cooks’ Ingredients Palm Sugar
    3 red chillies, deseeded and finely chopped
    2 cloves garlic, crushed
    Juice of 4 limes
    50ml fish sauce
    360g Waitrose Trimmed Fine Green Beans
    300g defrosted Yutaka Edamame Shelled Soybeans
    200g pack baby courgettes, thinly sliced
    100g radishes, thinly sliced
    400g can black beans, drained and rinsed 

    Method

    1. Warm the vinegar in a small pan with the palm sugar over a medium heat for 3-5 minutes, or until the sugar has dissolved. Pour into a small bowl, then add the chilli, garlic, lime juice and fish sauce.

    2. Bring a large pan of water to the boil over a high heat. Add the beans, return to the boil and cook for 6 minutes until tender. Drain (saving the water – see below) and then cool the beans under cold running water.

    3. Place the edamame beans in a heatproof bowl, pour over the reserved cooking water from the beans or enough boiling water to cover. Leave for 1 minute, then drain and rinse under cold water. Tip both the green and edamame beans onto kitchen paper and pat gently to dry.

    4. Mix the courgette, radish and black beans together in a large bowl with the green and edamame beans. Toss with the chilli dressing before serving. 

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