Kidney Bean Salad
Preparation notes
Serves 4
Ingredients
225g kidney beans
2 tsp shoyu
2 tbsp rice vinegar
2 tbsp tahini
1 tsp mustard powder
2 sticks celery, sliced
1 medium onion, sliced
100g radishes, sliced
1 small lettuce, shredded
Method
- Soak the beans overnight. Drain, rinse, then boil quickly for 10 minutes and simmer for another 45 minutes or until just tender.
- Mix the shoyu and vinegar together. Add to the tahini very slowly to make a paste, then stir in the mustard powder.
- Mix the beans and vegetables together and pour the dressing over them.