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| Pasta and Bean Salad with Pickled Ginger |
Pasta and Bean Salad with Pickled Ginger See Printable Page(PDF)

Serves 4

8 ounces dry spiral pasta (fusilli)
2 cups green beans, cut into 1-inch lengths
1 cucumber
1 cup cooked, drained black beans or chick peas
5-6 green onions, thinly sliced
2 radishes, halved then thinly sliced
3 tablespoons Sushi Ginger, slivered
1 tablespoon fresh basil, minced

Dressing:

1 cup extra virgin olive oil
2 tablespoons white wine vinegar or brown rice vinegar
1 tablespoon plus 1 teaspoon sweet or mellow miso
pinch of black pepper

Cook the noodles until just tender, but still al dente. Drain, cool immediately under running water, drain again, and set aside. Meanwhile, parboil green beans until tender-crisp and still bright green. Drain and cool. Peel cucumber if waxed, quarter it lengthwise, then slice thinly. Combine the dressing ingredients and mix well.

Toss the pasta with the vegetables, beans, pickles and basil. Add dressing, mix well, and serve.

See Printable Page (PDF file)
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