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Member recipe
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Mixed Bean and Tofu Salad

By Casual Foodie (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4-6 portions depending how generous you are with servings
A good vegetarian FODMAP lunch that has good Iron and fibre. A non-FODMAP variation to be written.
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Ingredients

  • 2 x 400g Cans of Kidney Beans
  • 1 x 400g Can of Chickpeas
  • 2 packets of Marinated Tofu
  • 2 Leeks - one acting as onion
  • 6 Raddishes (or a veg of your preference)
  • Corriander

Dressing

  • 2 x 400g Cans of Kidney Beans
  • 1 x 400g Can of Chickpeas
  • 2 packets of Marinated Tofu
  • 2 Leeks - one acting as onion
  • 6 Raddishes (or a veg of your preference)
  • Corriander
  • 2 tbs Olive Oil
  • tps Balsamic Vinegar
  • A few drops Lemon Juice
  • (add in these proportions more or less as needed)

Method

  • STEP 1
    Fry Tofu and sweat a thinly sliced leak for a few minutes. (can be in the same frying pan).
  • STEP 2
    Drain and cook kidney beans and chickpeas according to their respective instructions on the cans. (Often a couple of minutes in the microwave).
  • STEP 3
    Mix together in one bowl (or what you wish to serve on) with the coriander, chopped radishes and whatever else you wish to add.
  • STEP 4
    Make dressing and mix in a small bowl and use a spoon to drizzle over salad. Now store appropriately (covered in fridge) or enjoy straight away.

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