Bean salad (soy-syrup dressing)

Looking for a ridiculously simple side for any of your summer meals? Easy! This cold bean salad is just perfect.

As easy as opening a couple of cans and chopping a shallot. It works for any cold dish such as wraps or green salads. Here are some of the endless list of dishes this salad accompany: Sweet potato wraps, Fried tofu (pepper-lemon)

My favorite combination by far is red kidney beans and broad beans. However, the world of legumes is so vast that the combinations are infinite (borlotti, flageolot, black-eyed, pinto, cannellini…).

Let’s get on with it!


Ingredients10m 4s GF


  • 1 can of red kidney beans
  • 1 can of broad beans
  • 1 small shallot
  • Coriander leaves (better fresh than dry)
  • Soy-syrup dressing:
    • 2 Tbsp of soy sauce (tamari for gluten-free version)
    • 3 Tbsp of rice syrup
    • 1 Tbsp of olive oil
    • 1 Tbsp of balsamic vinegar
    • 1 tsp salt

img_20180807_1357247319511797940137519.jpg

Replacements options:

  • Beans: Any kind of beans are fine. You can also try lentils or chickpeas
  • Shallot: chives or red onion
  • Rice syrup: any kind of syrup like fruit or maple. These syrups are sweeter than rice syrup so use 2 Tbsp instead of three.

 


DIRECTIONS


  • Chop the shallot really tiny
  • Mix altogether
  • Ready to eat!

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