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Member recipe

Mixed Bean and Tofu Salad

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Cooking time

Prep: 5 minutes Cook: 5 minutes

Skill level

Easy

Servings

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 tbs Olive Oil
  • tps Balsamic Vinegar
  • A few drops Lemon Juice
  • (add in these proportions more or less as needed)

Method

  1. Fry Tofu and sweat a thinly sliced leak for a few minutes. (can be in the same frying pan).

  2. Drain and cook kidney beans and chickpeas according to their respective instructions on the cans. (Often a couple of minutes in the microwave).

  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.

  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.

BBC GoodFood Magazine

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