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Aduki Bean Salad




Source of Recipe


WeightWatchers.co.uk recipes


List of Ingredients




175 g aduki beans, (6oz), soaked for 3-4 hours or overnight
1 stock cube, vegetable
1 teaspoon lemon juice, finely grated zest and juice of 1 lemon
2 tablespoon white wine vinegar, (or red)
3 tablespoon tomato puree
1 medium onion(s), red, finely sliced
225 g artichoke hearts, (8oz), canned, drained and halved
225 g pepper, (8oz) roast red peppers in brine, drained
20 small tomato(s), baby plum, halved
185 g tuna, can, in brine or water, drained
1 portion spinach, generous handful of baby spinach leaves, lamb’s lettuce or mixed salad leaves
1 pinch salt
1 teaspoon pepper, Freshly ground black
1 teaspoon parsley, Chopped fresh




Recipe



Rinse and drain the aduki beans and put them into a saucepan. Cover with boiling water. Add the stock cube and stir to dissolve. Simmer for 30 – 45 minutes, until tender.


Meanwhile, mix together the lemon zest, lemon juice, vinegar and tomato puree in a large salad bowl. Add the red onion and artichokes. Tear up the peppers into strips, then add to the bowl with the tomatoes and stir gently.


Rinse the cooked aduki beans under cold running water to cool. Drain well. Add to the salad bowl with the tuna and spinach, lamb’s lettuce or mixed leaves. Season with salt and black pepper. Serve, sprinkled with chopped fresh parsley.

Chef’s Tip: Chop 4 medium tomatoes and use them instead of the baby plum variety, if you prefer