Ingredients
Scale
For the salad:
- 1 1/4 cups of Randall Great Northern Beans, drained and rinsed
- 2 cups rice wine vinegar
- 1 tbsp sugar
- 2 tsp salt
- 2 carrots
- Large piece of daikon
- 1 large seedless cucumber
- 1 red bell pepper
- 4 cups arugula
For the dressing:
- ¾ cup pickling liquid
- ¼ cup olive oil
- 3 tbsp lime juice
- ¼ tsp salt
- ¼ tsp black pepper
- 3 tbsp chopped fresh cilantro
Instructions
- In a medium saucepan, bring the rice wine vinegar, sugar and salt to boil for two minutes. Remove from heat and set aside to cool.
- Julienne the carrots, daikon, cucumber and red bell pepper and place them in a large bowl.
- Pour the pickling liquid on top and stir.
- Place a plate on top of the vegetables to submerge them in the liquid and let sit in the refrigerator for one hour.
- To make the dressing, whisk all of the ingredients together in a small bowl.
- Assemble the salad by placing a bed of arugula on a plate and layering the pickled vegetables on top.
- Sprinkle about ½ cup of Randall Great Northern Beans on each salad portion.
- Drizzle ¼ cup of the prepared dressing on top and serve.