Home Dish Mixed Beans Mustard Salad
Mixed Beans Mustard Salad favourite

Mixed Beans Mustard Salad

Introduce

Chef :

Hiroko Liston

Mixed Beans Mustard Salad

I often make salad using canned Mixed Beans and Edamame beans. And for the bean salad, the essential ingredient is crunchy fresh Carrot. You can add other crunchy fresh vegetables such as Radish and Cucumber, but Carrot’s crunchiness is absolutely the best match to the Edamame beans which have quite crunchy texture.

Ingredient

Food ration :

4 servings
1 can

(*400g) Mixed Beans / Four Beans *drained and rinsed

1/2 cup

Edamame *removed from pods

1/2-1

Carrot *cut into small pieces

1/4

Red Onion *finely chopped

1-2 tablespoons

Parsley *finely chopped

1/2-1

Pickled Cucumber *finely chopped

1/2 tablespoon

Whole Grain Mustard

1/2 tablespoon

Lemon Juice

1 pinch

Sugar

Cooking instructions

* Step 1

Combine all ingredients in a bowl. I recommend to keep in fridge overnight. Next day, the salad tastes much better.

Note: if there is a photo you can click to enlarge it

Tag

(*400g) Mixed Beans (Four Beans) *drained and rinsed Edamame *removed from pods Carrot (Cut into small pieces) Red onion finely chopped parsley, finely chopped pickled cucumber, finely chopped whole grain mustard lemon juice Sugar

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10 Pieces Of Expert Nutrition Advice

1. Start Small

2. Fill Your Plate With Beans and Leafy Greens

3. Focus on Adding—Not Subtracting

4. Taste the Rainbow

5. Prioritize Potassium

6. Eat More Plants

7. Focus on Your Immune System

8. Try the Mediterranean Diet

9. Understand the Impact of Food

10. Guard Your Gut

See more

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