Saucy & Zingy Three-Bean Salad

• 分量: 6
• 調理時間: 20 minutes
• 総時間: 20 minutes

材料

FOR THE SAUCE

1kg Vine Tomato

3 tbsp Pumpkin / Hemp Seeds

1tbsp Sriracha

Jalapeño Pickle Brine (1 jar)

2 Limes

FOR THE SALAD

2 Red Onions

3 jars of pickled Jalapeños

2x 150g Feta

500g Frozen Shelled Edamame

2x 400g Can Kidney Beans

2x 400g Jar Butter Beans

3 tbsp Pumpkin / Hemp Seeds

2 bags of Tortilla Chips

Olive Oil

Salt

手順

Thinly slice the red onion and toss with the jalapeño pickle brine for the salad. Season with salt and set aside to quick-pickle. Chop the feta into 1cm cubes and defrost the edamame.

Now make the sauce. Roughly chop the tomatoes and add to a blender with the hemp seeds. Blitz until smooth, then season with the hot sauce (start witha dash at first and add to your taste), the remaining jalapeño pickle brine, salt and the juice of the limes, it should taste salty and zingy.

Drain and rinse the kidney beans and butterbeans, then tip into a large bowl. Add the jalapeños, feta, pickled onion, edamame and remaining hemp seeds, then toss everything together with a drizzle of olive oil.

Divide the bean salad between bowls or boxes and pour over the sauce. Serve with the tortilla crisps.

栄養

• サービングサイズ: 4