Name: White bean salad with coriander, mint and lemon grass
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 x 400g canned cannellini beans, rinsed, drained; 150 gram baby spinach leaves; 1 red onion (100g), sliced thinly; 1 clove garlic, crushed; 1 tablespoon coarsely chopped fresh coriander; 1 tablespoon coarsely chopped fresh mint; 1 tablespoon thinly sliced fresh lemon grass; 2 centimetre piece fresh ginger (10g), grated; 2 tablespoon sesame oil; 2 tablespoon soy sauce; 2 tablespoon sweet chilli sauce; 2 tablespoon lime juice; 1 teaspoon honey; 2 fresh small red thai chillies, seeded, sliced thinly

Ingredients

2 x 400g canned cannellini beans, rinsed, drained

150 gram baby spinach leaves

1 red onion (100g), sliced thinly

1 clove garlic, crushed

1 tablespoon coarsely chopped fresh coriander

1 tablespoon coarsely chopped fresh mint

1 tablespoon thinly sliced fresh lemon grass

2 centimetre piece fresh ginger (10g), grated

2 tablespoon sesame oil

2 tablespoon soy sauce

2 tablespoon sweet chilli sauce

2 tablespoon lime juice

1 teaspoon honey

2 fresh small red thai chillies, seeded, sliced thinly

Method

1.Combine beans in large bowl with spinach and onion.

2.Place garlic, herbs, lemon grass, ginger, oil, sauces, juice and honey in screw-top jar; shake well.

3.Just before serving, drizzle dressing over salad; toss gently to combine, then sprinkle with chilli.

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Ingredients

Method

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