Miso Edamame and White Bean Dense Bean Salad

Ingredients

• 8 Persian cucumbers (About 1/2 bag; chopped)
• 1 can White beans (Preferably Great Northern beans; rinsed and drained)
• 10 oz Shelled edamame (Thawed if frozen)
• 1 bunch Cilantro (Roughly chopped)
• 0.25 Red onion (Chopped)
• 1 cup Green cabbage (Chopped)
• 5 Green onions (Roughly chopped)
• 2 Jalapeños (Halved, seeds and pith removed, then minced)
• 0.25 cup Sesame seeds (Toasted if desired)
• 0.25 cup Toasted sesame oil (For the dressing)
• 0.25 cup Rice vinegar (Rice wine vinegar; for the dressing)
• 2 tbsp Tamari (For the dressing)
• 2 tbsp Miso paste (For the dressing)
• 1 tbsp Fresh ginger (Grated)
• 1 tbsp Garlic (Grated)
• 1 Lime juice (Juice of 1 lime)

Steps

1. 1

   If using frozen edamame, thaw it completely. Rinse and drain the white beans and the edamame thoroughly so excess water does not dilute the dressing.

2. 2

   Chop the Persian cucumbers, cilantro, red onion, green onions, and cabbage. Add the chopped vegetables and herbs to a large mixing bowl with the drained beans.

3. 3

   Halve the jalapeños. Using the back of a knife, scrape out the seeds and white pith to reduce the heat. Mince the jalapeños and add them to the bowl.

4. 4

   Add the sesame seeds to the bean and vegetable mixture.

5. 5

   In a small container or bowl, combine the toasted sesame oil, rice vinegar, tamari, miso paste, grated ginger, grated garlic, and lime juice. Stir until the miso is evenly incorporated and the dressing is smooth.

6. 6

   Pour the dressing over the bean mixture. Toss thoroughly until the beans and vegetables are evenly coated. There may be a little extra dressing at the bottom; it will soak into the beans and cabbage as the salad rests.

7. 7

   Serve immediately, or portion into airtight deli containers and refrigerate. The salad keeps for about 4–5 days and becomes more flavorful as it marinates.

Notes

The salad can be eaten immediately, but its flavor improves as the dressing marinates into the beans and cabbage. Store refrigerated in airtight containers for approximately 4–5 days.

Nutrition per serving

• salad
• main
• vegetarian
• vegan
• dairy-free
• gluten-free
• no-cook
• meal-prep