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Photo: Clare Winfield
Extend spring cleaning past the closet and do something good for your body with culinary authority Jenny Chandler. Her latest book, The Better Bean Cookbook, extols the virtues of vegetarian, protein-packed legumes and offers a world of ways to prepare them. Boost your salad with a peanut-based dressing and you'll never go back to "lite Italian."

Extend spring cleaning past the closet and do something good for your body with help from culinary authority Jenny Chandler. Her latest book, The Better Bean Cookbook, extols the virtues of vegetarian, protein-packed legumes and offers a world of ways to prepare them. Boost your salad with a peanut-based dressing and you'll never go back to "lite Italian."

A vibrant, fresh and filling salad that I virtually lived on while backpacking around Indonesia and Malaysia many moons ago. Any combination of cabbage, bok choy, spring greens or carrot can be added to the mix. But where are the beans? The bean sprouts, tofu (soy bean curd) and even the peanuts are actually legumes. It goes to show that legumes offer so much more than their hearty image suggests.

For convenience, I happily use peanut butter to make the sauce, but if you’re a purist you could roast and grind some peanuts yourself.

Reprinted with permission from The Better Bean Cookbook