Thai Bean Mingle Salad



2 c broccoli florets


2 c cauliflower florets


14 oz. (400 g) can red kidney beans, drained


3 oz. canned bamboo shoots, drained


4 cups Swiss chard, silverbeet or spinach, cut into 1 inch pieces


1 red sweet bell pepper, sliced thinly


2 t Thai green curry paste mixed into ½ cup water


2 T honey or date butter


½ t salt




Steam broccoli and cauli for 5 minutes or until just soft.


Combine all ingredients into a bowl and mix gently.


Makes 6 cups


From: The Revive Café Cookbook series by Jeremy Dixon

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