lunch

Pinto Bean and Fava Bean Salad with Red Onion, Yuzu-Kosho Vinaigrette, and Watercress

Name: Pinto Bean and Fava Bean Salad with Red Onion, Yuzu-Kosho Vinaigrette, and Watercress
Ingredients: 133.5 g Beans, pinto, mature seeds, raw (cooked weight); 76.9 g Broadbeans (fava beans), mature seeds, raw (cooked weight); 300.5 g Baby watercress; 32.3 g Red onion, raw, finely diced; 28.9 g Oil, sesame, salad or cooking; 12.1 g Yuzu zest & hot pepper (Yuzu Kosho)

Nutrition

731

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(6)

Beans, pinto, mature seeds, raw (cooked weight)133.5 g

Broadbeans (fava beans), mature seeds, raw (cooked weight)76.9 g

Baby watercress300.5 g

Red onion, raw, finely diced32.3 g

Oil, sesame, salad or cooking28.9 g

Yuzu zest & hot pepper (Yuzu Kosho)12.1 g

Instructions

Prepare the beans: Simmer the pinto and fava beans in separate pots of salted water until tender but holding their shape. Drain well and allow to cool to room temperature.

In a small bowl, whisk together the sesame oil and yuzu kosho until emulsified into a vibrant, citrusy, and spicy dressing.

In a large mixing bowl, combine the cooled pinto beans, fava beans, and finely diced red onion. Pour the yuzu-kosho dressing over the beans and toss gently to coat, ensuring the aromatics permeate the legumes.

Fold in the fresh baby watercress at the very last moment to maintain its peppery crispness.

Plate the salad into a wide, shallow bowl, ensuring a good mix of beans and peppery greens. Garnish with an extra dusting of yuzu zest if desired.