Green Bean and Rocket Salad

This quick and easy salad is perfect for a snack or for a side dish. You could also use garden peas or some French beans here too and make it a purely bean salad without the rocket but I find the rocket adds more pepper and a variation in texture. This recipe make enough for two people but I’d happily have this bowl of freshness for my lunch all to myself.

IMG_2269

What you’ll need: (serves 2)

  • 145g sugar snap peas
  • 100g edamame
  • 1/4 cup of fresh coriander, chopped
  • Rocket leaves, optional
  • 1 tablespoon of lemon juice
  • 2 tablespoons of sesame oil
  • 1 teaspoon of rice wine vinegar
  • 1 teaspoon of fresh grated ginger
  • 1 small clove of garlic grated
  • a pinch of salt and pepper to taste

Method:

  1. Cook the edamame according to the packet instructions and rinse under cold water to cool.
  2. While the beans are cooking mix together the coriander, lemon juice, sesame oil, rice wine vinegar, garlic and ginger. Give them a cook stir and set aside until the beans are ready.
  3. In a large bowl mix the sugar snaps, edamame and the rocket. Drizzle over the dressing. Taste and add salt and pepper if required.IMG_2263

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

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