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Cannellini bean salad with fresh mint and coriander dressing

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This very simple salad has a tasty dressing made with fresh herbs, chilli, limes and sauces.  The original recipe is from Women’s Weekly, Food to Love, but this version has been simplified and adapted to my taste.

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INGREDIENTS

  • 2 x cans of Cannellini beans, drained and rinsed
  • a large bag of salad leaves
  • 1/2 spanish onion sliced thinly
  • 1 bunch coriander stems removed and roughly chopped
  • 1 small bunch mint stems removed and roughly chopped
  • 1 large piece of ginger, peeled and grated (about 2 tablespoons)
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chilli sauce
  • juice of 1/2 of a lime (2 tablespoons)
  • 1 teaspoon honey
  • 1 long red chilli, seeded and finely chopped

ALL YOU NEED TO DO IS

  1. Combine washed salad leaves, onions and beans in a large bowl
  2. Make the dressing in a large jar with a lid.  Just combine the oil, soy sauce, sweet chilli sauce, lime juice, honey, chilli and chopped herbs and mix well. ( I pop the lid on the jar and give it a good shake)
  3. Just before serving, drizzle dressing over salad and toss

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The dressing keeps for several days, and its lovely tossed through salad leaves on their own.

 

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