Save to your scrapbook
Hot & sour edamame, green bean & radish salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Serves: 8 as part of a buffet
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
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.
Typical values per serving:
This recipe was first published in Thu Nov 10 12:26:00 GMT 2016.