Miso Edamame Dense Bean Salad

Serves 1
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Directions

  1. 1Thaw a bag of shelled edamame and add it to a big bowl with one can of rinsed and drained white beans.
  2. 2Thaw a bag of shelled edamame and add it to a big bowl with one can of rinsed and drained white beans.
  3. 3Thaw a bag of shelled edamame and add it to a big bowl with one can of rinsed and drained white beans.
  4. 4Roughly chop about five green onions and one big bunch of cilantro and add them to the bowl.
  5. 5Roughly chop about five green onions and one big bunch of cilantro and add them to the bowl.
  6. 6Roughly chop about five green onions and one big bunch of cilantro and add them to the bowl.
  7. 7Cut two jalape ños in half, remove the pith and seeds to make it less spicy, and add them to the bowl.
  8. 8Cut two jalape ños in half, remove the pith and seeds to make it less spicy, and add them to the bowl.
  9. 9Cut two jalape ños in half, remove the pith and seeds to make it less spicy, and add them to the bowl.
  10. 10Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
  11. 11Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
  12. 12Add one cup of chopped cabbage and about a quarter of a red onion to the bowl.
  13. 13Finish with a bag of chopped Persian cucumbers.
  14. 14Finish with a bag of chopped Persian cucumbers.
  15. 15Finish with a bag of chopped Persian cucumbers.
  16. 16For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste to the bowl.
  17. 17For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste to the bowl.
  18. 18For the dressing, add a quarter cup of toasted sesame oil, the juice of one lime, one tablespoon of grated garlic, one tablespoon of grated ginger, a quarter cup of rice wine vinegar, two tablespoons of tamari, and two tablespoons of miso paste to the bowl.
  19. 19Finish with a quarter cup of toasted sesame seeds and aggressively toss everything together until it's all fully coated.
  20. 20Finish with a quarter cup of toasted sesame seeds and aggressively toss everything together until it's all fully coated.
  21. 21Finish with a quarter cup of toasted sesame seeds and aggressively toss everything together until it's all fully coated.
  22. 22Store the salad in deli containers in the fridge.
  23. 23Store the salad in deli containers in the fridge.
  24. 24Store the salad in deli containers in the fridge.

Ingredients

  • 1 bag shelled edamame
  • 1 bag shelled edamame
  • 1 bag shelled edamame
  • 1 can white beans
  • 1 can white beans
  • 1 can white beans
  • 5 green onions
  • 5 green onions
  • 5 green onions
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 1 bunch cilantro
  • 2 jalapenos
  • 2 jalapenos
  • 2 jalapenos
  • 1 cup chopped cabbage
  • 1 cup chopped cabbage
  • 1 cup chopped cabbage
  • 0.25 red onion
  • 0.25 red onion
  • 0.25 red onion
  • 0.5 bag chopped Persian cucumbers
  • 0.5 bag chopped Persian cucumbers
  • 0.5 bag chopped Persian cucumbers
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 0.25 cup toasted sesame oil
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 tablespoon grated garlic
  • 1 tablespoon grated garlic
  • 1 tablespoon grated garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon grated ginger
  • 1 tablespoon grated ginger
  • 0.25 cup rice wine vinegar
  • 0.25 cup rice wine vinegar
  • 0.25 cup rice wine vinegar
  • 2 tablespoons tamari
  • 2 tablespoons tamari
  • 2 tablespoons tamari
  • 2 tablespoons miso paste
  • 2 tablespoons miso paste
  • 2 tablespoons miso paste
  • 0.25 cup toasted sesame seeds
  • 0.25 cup toasted sesame seeds
  • 0.25 cup toasted sesame seeds

Equipment

big bowlcan openerknifecutting boardlemon squeezergratermeasuring cupspoondeli containers

Tips

  • The salad marinates in the fridge and gets better throughout the week.
  • Store in deli containers in the fridge for about 4-5 days.