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    You are in: Home / Recipes / Romanesco-Kidney Bean Salad With Honey-Lime Dressing Recipe
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    Romanesco-Kidney Bean Salad With Honey-Lime Dressing

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Mia in Germany's Note:

    Romanesco is green cauliflower. If you don't find any, you can also use broccoli or white cauliflower. Instead of hazelnuts, you can use any other nut you have on hand and like.

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    Ingredients:

    Serves: 4

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Divide the romanesco, cauliflower or broccoli into florets and steam until just soft, about 15 minutes.
    2. 2
      Let cool until just slightly warm, combine with the kidney beans in a large bowl.
    3. 3
      While cooling the romanesco, lightly toast the nuts in a hot pan without adding oil, then roughly chop the toasted nuts.
    4. 4
      To make the dressing, stir together lime juice and honey, add fish sauce, then slowly drizzle in the olive oil and stir until smooth.
    5. 5
      Add grated orange peel and combine salad with the dressing.
    6. 6
      Add salt and white pepper to taste.
    7. 7
      Add chopped parsley.
    8. 8
      Serve at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Romanesco-Kidney Bean Salad With Honey-Lime Dressing

    Serving Size: 1 (85 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 170.4
     
    Calories from Fat 105
    62%
    Total Fat 11.7 g
    18%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 286.7 mg
    11%
    Total Carbohydrate 14.0 g
    4%
    Dietary Fiber 3.4 g
    13%
    Sugars 5.6 g
    22%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    romanesco

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