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Thai Bean Mingle Salad

Ingredients

 

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

 

Directions:

 

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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