This fresh and spicy salad features fava beans, which besides adding heft to this radish salad are a main ingredient in the iconic chili bean paste of Sichuan province. Look for frozen favas with Hispanic foods or in the freezer section in your supermarket. If you want an even more substantial salad, just double the sauce and add cooked sweet potato glass noodles.

Source: EatingWell Magazine, May 2020




Ingredient Checklist


Instructions Checklist
  • Cook beans according to package directions. Drain and rinse under cold water. Pat dry.

  • Meanwhile, mix garlic and water in a medium bowl. Let stand for 3 minutes. Add flakes/sediment from chili oil, peppercorn oil, sesame oil, soy sauce, vinegar, honey and a pinch of salt; mix well.

  • Toss radishes with the remaining 1/4 teaspoon salt and let stand for 3 minutes. Squeeze most of the moisture out of the radishes, then add them to the dressing. Add sprouts, scallion and the beans; gently toss to coat.


Tips: Sichuan chili oil: A Sichuan spice blend is infused into the oil, which is mixed with chile pepper flakes (not fried). The oil can be strained and the flakes used separately.

Sichuan peppercorn oil: A fragrant finishing oil infused with essential oils extracted from the Sichuan peppercorn. It has a smoother taste than the whole spice yet enough zing to wake up the mouth.

Zhenjiang black vinegar: Sometimes labeled "Chinkiang," this delicately sour rice vinegar seasoned with sugar and salt is used in virtually all cold Sichuan noodle and vegetable sauces, and in other sweet and sour dishes.

Nutrition Facts

3/4 cup
122 calories; protein 4.5g; carbohydrates 16.1g; dietary fiber 4g; sugars 4.8g; fat 4.8g; saturated fat 0.7g; vitamin a iu 1844.4IU; vitamin c 44mg; folate 10.9mcg; calcium 37.1mg; iron 1.9mg; magnesium 16.5mg; potassium 209.5mg; sodium 225.3mg; added sugar 1g.