White Bean Salad with Miso-ginger Dressing Recipe

Serves

1 large or 2 small

Ingredients

For the beans

2tsp olive oil
35g pine nuts
2 spring onions, white parts only, chopped, green parts reserved for the salad
1 x 400g can white beans (or butter beans or cannellini beans), drained and rinsed
½ tsp garlic powder or 1 garlic clove, minced
¼ tsp sea salt, or to taste
1 pinch of freshly cracked black pepper

For the dressing

1tbsp light miso paste or chickpea miso
Juice of ½ lemon
1tbsp water
1tbsp maple syrup
1tbsp olive oil
1tsp apple cider vinegar
½ tsp minced or grated fresh ginger, or more to taste

For the salad

90-120g fresh baby spinach
1 ripe avocado, peeled, pitted and cubed
2 radishes, thinly sliced (optional)
150g fresh strawberries, sliced or quartered (no need to remove the green part!)
juice of ½ lemon
chopped fresh parsley and chives, for garnish (optional)

Method

For the beans, heat the olive oil in a non-stick pan and add the pine nuts once the pan is hot. Toast the pine nuts over a medium-high heat for 2 minutes, then add the white parts of the spring onions, beans, garlic, salt and pepper. Cook for 2-3 more minutes, until warmed through. Set aside to cool down a little.

While the beans cool, make the dressing by blending all the ingredients using a stick blender or small food processor. (You can mix it using a fork or whisk too, but the result will be a little less creamy.)

Mix the beans with the salad ingredients and serve with the miso-ginger dressing. Best enjoyed immediately.

Recipe courtesy of Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image Kim-Julie Hansen.

Read the Food articles archive...