Tofu Kidney Beans Salad
"A bean salad with an oriental flavor."
- Ready In:
- 30mins
- Ingredients:
- 15
- Serves:
-
10-12
ingredients
- 1 (20 ounce) package firm tofu, cubed 3/4 inch, drained
- 1 (16 ounce) can kidney beans, rinsed and drained
- 1 (16 ounce) can garbanzo beans, rinsed and drained
- 1 japanese cucumber, cubed 3/4 inch
- 1⁄2 onion, sliced
- 2 stalks green onions, cut 1/2 inch lengths
-
Sauce
- 1⁄2 cup sugar
- 1⁄2 cup soy sauce
- 1⁄2 cup rice vinegar, Japanese or 1/2 cup cider vinegar
- 2 fresh garlic cloves, minced
- 1 teaspoon sesame seed oil
- 1 teaspoon wine vinegar (optional)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon chili pepper (optional)
directions
- Combine salad ingredients.
- Combine sauce ingredients in a separate bowl and blend. Adjust seasoning if necessary.
- Pour over salad.
- Chill at lease 6 to 8 hours.
- Toss before serving.
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RECIPE SUBMITTED BY
I love to travel therefore, I have learned to eat all kinds of ethnic foods. I try to duplicate recipes of foods that I've particularly enjoyed during my travels. I cook alot of oriental dishes since this is what my husband prefers and enjoys. However, my grandchildren prefer spagetti, pizza, hamburgers and hot dogs over my gourmet cooking. My biggest critic is my husband.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg">
