Thai Bean Mingle Salad

Ingredients

2 c broccoli florets

2 c cauliflower florets

14 oz. (400 g) can red kidney beans, drained

3 oz. canned bamboo shoots, drained

4 cups Swiss chard, silverbeet or spinach, cut into 1 inch pieces

1 red sweet bell pepper, sliced thinly

2 t Thai green curry paste mixed into ½ cup water

2 T honey or date butter

½ t salt

Directions:

Steam broccoli and cauli for 5 minutes or until just soft.

Combine all ingredients into a bowl and mix gently.

Makes 6 cups

From: The Revive Café Cookbook series by Jeremy Dixon