Recipe by: Chef Pae
Ingredients
For the Pinto Beans:
- 100g Pinto beans
- 600g Water
- Pinch of salt
For the Salad:
- 4 tbsp Oat groats, cooked
- 70g Mixed salad
- 7 Cherry tomatoes
- 1 Cucumber
- 1 Radish
- 20g Black olives
- Thyme Sprigs
For the Peanut Dressing:
- 125g Peanut butter, smooth
- 2 tsp Sriracha sauce
- 3 tbsp Soy sauce, low-sodium
- 3 tbsp Rice vinegar
- 40g Water, room temp
- 2 tbsp Maple syrup or Date syrup
- 1 tbsp Sesame oil
- 1.5 tsp Garlic, minced
- 1.5 tsp Ginger, minced
Directions
Instructions for the Pinto Beans:
- Rinse the pinto beans and soak them in room temperature water for about 8 hours. After 8 hours, drain and set aside.
- In a small saucepan, add water and a pinch of salt, then bring to a boil. Add the soaked pinto beans, cover the lid and cook for approximately 1 hour until soft. Drain and leave to cool.
Instructions for Salad:
- Cut the cherry tomatoes in half, drizzle them with olive oil, add thyme sprigs, and season with salt and pepper. Bake at 175 °C for 10-15 minutes.
- Slice the cucumbers and radishes with a mandoline or a peeler, then cover with a wet towel to prevent them from drying out .
- Cut the black olives in half and set aside.
Instructions for the Peanut Dressing:
- Peel the garlic and ginger then mince them finely.
- In a mixing bowl, add the minced garlic and ginger into the mixing bowl, then add sesame oil, soy sauce, sriracha, maple syrup, sesame oil, rice vinegar, water, and peanut butter. Mix until combined well.
To serve:
- Add the mixed salad, sliced cucumbers, radishes, black olives, baked cherry tomatoes, cooked oat groats, and cooked pinto beans in a bowl. Put in 2-3 tbsp of the peanut dressing with your salad, mix everything well and serve.
