Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 can of chickpeas, drained and rinsed
- 1 can of edamame, drained and rinsed
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1/4 cup of cilantro, chopped
- 1/4 cup of peanuts, chopped
Dressing:
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce
- 2 tablespoons of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of grated ginger
- 1 garlic clove, minced
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the black beans, chickpeas, edamame, red bell pepper, red onion, and cilantro.
2. In a separate bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and minced garlic.
3. Pour the dressing over the bean mixture and toss to coat.
4. Sprinkle the chopped peanuts over the top of the salad.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.
15 minutes preparation time, no cooking time required.
Temperature: Serve chilled.
Serving size: 6 servings.
Nutritional information:
- Calories: 230
- Fat: 7g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
Substitutions for ingredients:
- You can use any type of bean you prefer, such as kidney beans or navy beans.
- If you don't have rice vinegar, you can use apple cider vinegar instead.
- You can substitute the honey with maple syrup or agave nectar.
- If you don't have edamame, you can use frozen peas instead.
Variations:
- Add some diced avocado to the salad for a creamy texture.
- Use quinoa instead of beans for a gluten-free option.
- Add some diced mango or pineapple for a tropical twist.
Tips and tricks:
- Make sure to rinse the beans and edamame thoroughly before using them in the salad.
- You can make the dressing ahead of time and store it in the refrigerator until ready to use.
- If you like spicy food, add some sriracha or red pepper flakes to the dressing.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro and chopped peanuts.
Garnishes:
- Chopped peanuts
- Extra cilantro
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with steamed rice or quinoa.
Troubleshooting advice:
- If the dressing is too sour, add more honey to balance the flavors.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse the beans and edamame thoroughly before using them in the salad.
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Food history:
- Bean salads are a popular dish in many cultures around the world, including Asian cuisine.
Flavor profiles:
- This salad has a sweet and tangy dressing with a crunchy texture from the peanuts.
Serving suggestions:
- Serve as a side dish or as a main dish for a vegetarian meal.
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