Tomato Bean and Shiso salad

Tomato Bean and Shiso salad

The shiso (which you may know as green perilla) in my garden is still going strong but with autumn just around the corner, it might not last much longer. So, I've been harvesting as much as I can and giving some plants I grew to friends and family. Here's a very simple salad I put together with some shiso leaves - I can't claim this is traditionally Japanese (although the Japanese do eats lots of salad) but it is delicious, very healthy and very colourful! The edamame and kidney beans in this salad make it a filling all-in-one lunch or supper, or you can cut the portions a little for a side dish. It's very simple, very quick and very satisfying. You can find the Youtube video tutorial by clicking Tomato Bean and Shiso salad or by scrolling to the bottom of the page.. You can find the written recipe just below.

Happy cooking! Kurumi XXXX.

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Ingredients:

Makes 2 large servings:

200g baby tomatoes

200g tinned red kidney beans

100g frozen soy beans

1/2 yellow bell pepper

6 shiso leaves

for the soy and wasabi dressing:

1 tsp wasabi paste

2 tbsp soy sauce

2 tbsp sushi vinegar

4 tbsp extra virgin olive oil

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how to:

halve the tomatoes 

rinse the kidney beans

deseed and cut the pepper into small bite size chunks

bring the water to the boil and cook the soy beans for about 4 minutes in a small saucepan

chop the shiso leaves

combine all the vegetables together in a bowl

for the dressing: 

combine  the wasabi, soy sauce, sushi vinegar and oil in a jar and shake well until an emulsion is formed - that's it!

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Tomato Bean and Shiso salad