Meals and Courses

  • 1 green pepper, cored, deseeded and chopped
  • 1 red pepper, cored, deseeded and chopped
  • 1 small red onion, finely chopped
  • 400 g (13 oz) can aduki beans, drained
  • 200 g (7 oz) can sweetcorn, drained
  • 1 small bunch of coriander, chopped
  • 50 g (2 oz) unsweetened coconut chips or flakes
  • 250 g (8 oz) cooked chicken breast, shredded
  • small handful of alfalfa shoots (optional)
  • 3 tablespoons light groundnut oil
  • 2 tablespoons light soy sauce
  • 2 teaspoons peeled and grated fresh root ginger
  • 1 tablespoon rice vinegar

Mix together the green and red peppers, onion, aduki beans, sweetcorn and half the coriander in a large bowl. Whisk together the dressing ingredients in a separate bowl, then stir 3 tablespoons into the bean salad. Spoon the salad into serving dishes.

Place the coconut chips or flakes in a nonstick frying pan over a medium heat and dry-fry for 2–3 minutes or until lightly golden brown, stirring continuously.

Scatter the shredded chicken and remaining coriander leaves over the bean salad and sprinkle with the toasted coconut and alfalfa shoots, if using. Serve with the remaining dressing.

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