8oz / 225g kidney beans
2tsp shoyu
2tbsp rice vinegar
2tbsp tahini
1tsp mustard powder
2 sticks celery, sliced
1 medium onion, sliced
4oz / 100g radishes, sliced
1 small lettuce, shredded
1. Soak the beans overnight.
Drain, rinse, then boil quickly for 10 minutes
and simmer for another 45 minutes or until just tender.
2. Mix the shoyu and vinegar together.
Add to the tahini very slowly to make a paste,
then stir in the mustard powder.
3. Mix the beans and vegetables together
and pour the dressing over them.
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