Free Healthy Recipe - Bean and Pea Salad

Dairy free, Low carbohydrate, Low GI

I served this salad to a friend whose idea of salad comprises of shredded lettuce, tomato, cucumber, vinaigrette and on special events, avocado. Unsurprisingly, like many people, salad doesn't rate highly on his list of must have foods.
His comment on this one, "I could eat it platefuls of this!"
And not only for it's taste - for folate, vitamin A and fibre it's a winner.

Ingredients

400 grams edamame beans

200 grams sugar snap peas

200 grams green beans

4 cups rocket

½ bunch coriander

2 tbsp sunflower oil

1 tbsp chilli oil

1 tbsp red wine vinegar

1 tsp fish sauce

1 tsp maple syrup

1 tbsp coriander, finely chopped

cracked black pepper

Method

Bring a pan of slightly salted water to the boil and boil the edamame for 2 minutes. rinse in cold water and remove the beans from their pods. Steam the sugar snap peas for 1 minute and the green beans for 3 - 4 minutes but make sure you retain their crunch factor. Rinse in ice cold water and drain.

Wash the rocket and coriander leaves and place in a large bowl.
Combine the oils with the other dressing ingredients. Toss ¾ of the dressing through the leaves retaining the rest for the beans and peas. Transfer the leaves to a serving bowl. Scatter the beans and peas over the top and drizzle the remaining dressing over them.

Note: Edamame beans are green soy beans, in their pods. You will find them in the freezer section of Asian grocers.

Makes 4 servings

Prep Time:	15 mins
Cooking Time:	15 mins
Ready in:	30 mins
Suitable for:
Salad, Side Dish

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Nutritional Information - Per Serve
Kj	1334 kj
Calories	319 kcal
Fat	22.1 g
Saturated Fat	2.6 g
Total Carbohydrate	8.4 g
Total Protein	17.6 g
Fibre	10.7 g

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