About the Recipe
This is a very simple, nutricious salad which becomes something of a treat by the soy wasabi dressing. I use home grown shiso leaves to make this simply because it's a lot cheaper than buying them!
Ingredients
200g/7oz baby tomatoes
200g/7oz red kidney beans from tinned
100g/3.5oz frozen soy beans
1/2 yellow or any coloured 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
Preparation
halve the tomatoes
rinse the kidney beans
deseed and cut the pepper into small bite size chunks
bring the water to the boil, add the soy beans and cook for about 4 minutes
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 bowl and mix well until an emulsion is formed - that's it!