The Bean Cookbook by Tami Hardeman

Author:Tami Hardeman
Language: eng
Format: epub
ISBN: 9780744048766
Publisher: DK Publishing

g SALADS & SIDES g CONTENTS

BLACK GRAM & KALE SALAD

WITH MISO TAHINI DRESSING

Loaded with texture, this salad is unlike most green salads. The chewy kale, crunchy coconut, creamy beans, and tangy dressing are a dynamic combination.

SERVES 6 · PREP 35 MINS

3 tbsp tahini

1½ tbsp miso paste

Juice of 1 large lime

1 tsp soy sauce

2 tsp honey

2 tbsp rice wine vinegar

¼ tsp red pepper flakes

¼ cup cold water

1 bunch kale, tough stems removed, leaves roughly chopped (about 6 cups)

1 cup unsweetened shredded coconut, toasted

1 cup cooked black gram

Salt and pepper

1. Make the dressing. In a small bowl, combine the tahini, miso paste, lime juice, soy sauce, honey, rice wine vinegar, and red pepper flakes. Add the water and whisk until smooth.

2. In a large salad bowl, add the chopped kale and about ¾ cup dressing. With your hands, massage the dressing into the kale for 1 to 2 minutes until the kale tenderizes slightly.

3. Add the toasted coconut and black gram and toss to combine. Season with salt and pepper to taste. Serve immediately.

MAKE IT WITH MEAT To transform this salad into an entrée, add 3 ounces (85g) cooked sliced chicken breast to each portion.

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