Green bean salad with yoghurt miso dressing
Try this Green bean salad with yoghurt miso dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt and pepper
- 1 tablespoon white wine vinegar
- 1 tablespoon mirin
- 1 tablespoon white miso
- 1/2 small red onion finely sliced
- 3 celery stalks very thinly sliced
- 1 cup cooked or tinned chickpeas drained and rinsed
- 3 handfuls rocket (arugula)
- 1/3 up toasted pepitas
- 1/4 cup toasted sunflower seeds
- 2 cups of green beans trimmed
- yoghurt miso dressing:
- 1 medium clove garlic grated
- big pinch of ground cumin
- 1/3 up / 80 ml plain yogurt (i used my homemade yoghurt)
- Carbohydrate 6.15358499843621 g
- Cholesterol 0 mg
- Fat 9.94219999964436 g
- Fiber 2.33575000492567 g
- Protein 3.83137499930825 g
- Saturated Fat 1.0781924999326 g
- Serving Size 1 1 - 4 (47g)
- Sodium 298.995786237859 mg
- Sugar 3.81783499351054 g
- Trans Fat 0.450597499974851 g
- Calories 132 calories
Steam or blanch the beans in a saucepan of simmering water until tender. Drain and set aside to cool.Combine all of the salad ingredients in a large bowl and toss to combine.Add all of the dressing ingredients to a small bowl or jug and whisk to combine. Season with salt and pepper to taste.Just before serving add the dressing to the salad, about half at first, and toss to combine. Add additional dressing until it's dressed to your taste.
