Salad with kidney beans
Vegan Hack
vegan
salad
easy
Joerg Lehmann and Risa Nagahama
Ingredients for 2 persons
- 30 g TOMAMI Vegan Hack
- 8 g olive oil
- 45 ml ice-cold vegetable stock
- garlic clove
- 30 g carrots
- salt
- chicory
- 1/2 bunch dill
- 240 g cooked kidney beans
Dressing
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tbsp maple syrup Salt
Preparation
Peel and grate the garlic clove. Chop the carrots. Mix 30 g TOMAMI Vegan Hack with 8 g olive oil, then add 45 ml ice-cold vegetable stock, grated garlic clove and carrots and mix thoroughly. Season well with salt. Leave to soak in the fridge for 30 minutes.
In the meantime, wash and drain the chicory and dill. Cut the chicory into bite-sized pieces and roughly chop the dill. Place the chicory, kidney beans and dill in a salad bowl.
For the dressing, mix the olive oil, apple cider vinegar, maple syrup and a little salt.
Heat a pan with olive oil and fry the mince until golden brown. Remove from the heat and add to the salad.
Toss the salad with the dressing and serve.
