U.S. Pinto Bean Salad with Peanut Dressing
Ingredients
Serves: 1 serving
Ingredients to cook pinto beans
- 100g. Pinto beans
- 600g Water
- Pinch of salt
Ingredients for the salad
- 4 tbsp. Oat groat, cooked
- 70g Mixed salad
- 7 Cherry tomatoes
- 1 Cucumber
- 1 Radish
- 20g. Black olive
- Thyme Sprigs
Ingredients 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
1. 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.
2. Slice the cucumbers and radishes with a mandoline or a peeler, then cover with a wet towel to prevent them from drying out.
3. Cut the black olives in half and set aside.
For the peanut dressing:
1. Peel the garlic and ginger then mince them finely.
2. 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:
1. Add the mixed salad, sliced cucumbers, radishes, black olives, baked cherry tomatoes, cooked oat groat, and cooked pinto beans in a bowl.
2. Put in 2-3 tbsp of the peanut dressing with your salad, mix everything well and serve.
