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.
  2. 2Thaw a bag of shelled edamame and add it to a big bowl.
  3. 3Thaw a bag of shelled edamame and add it to a big bowl.
  4. 4Open one can of white beans, rinse, drain, and add to the bowl.
  5. 5Open one can of white beans, rinse, drain, and add to the bowl.
  6. 6Open one can of white beans, rinse, drain, and add to the bowl.
  7. 7Roughly chop about five green onions.
  8. 8Roughly chop about five green onions.
  9. 9Roughly chop about five green onions.
  10. 10Roughly chop one big bunch of cilantro.
  11. 11Roughly chop one big bunch of cilantro.
  12. 12Roughly chop one big bunch of cilantro.
  13. 13Cut two jalapenos in half, remove the pith and seeds, and mince them.
  14. 14Cut two jalapenos in half, remove the pith and seeds, and mince them.
  15. 15Cut two jalapenos in half, remove the pith and seeds, and mince them.
  16. 16Add the chopped green onions, cilantro, and minced jalapenos to the bowl.
  17. 17Add the chopped green onions, cilantro, and minced jalapenos to the bowl.
  18. 18Add the chopped green onions, cilantro, and minced jalapenos to the bowl.
  19. 19Add one cup of chopped cabbage to the bowl.
  20. 20Add one cup of chopped cabbage to the bowl.
  21. 21Add one cup of chopped cabbage to the bowl.
  22. 22Chop about a quarter of a red onion and add it to the bowl.
  23. 23Chop about a quarter of a red onion and add it to the bowl.
  24. 24Chop about a quarter of a red onion and add it to the bowl.
  25. 25Chop a bag of Persian cucumbers and add them to the bowl.
  26. 26Chop a bag of Persian cucumbers and add them to the bowl.
  27. 27Chop a bag of Persian cucumbers and add them to the bowl.
  28. 28Add a quarter cup of toasted sesame oil for the dressing.
  29. 29Add a quarter cup of toasted sesame oil for the dressing.
  30. 30Add a quarter cup of toasted sesame oil for the dressing.
  31. 31Add the juice of one lime to the dressing.
  32. 32Add the juice of one lime to the dressing.
  33. 33Add the juice of one lime to the dressing.
  34. 34Grate one tablespoon of garlic into the dressing.
  35. 35Grate one tablespoon of garlic into the dressing.
  36. 36Grate one tablespoon of garlic into the dressing.
  37. 37Grate one tablespoon of ginger into the dressing.
  38. 38Grate one tablespoon of ginger into the dressing.
  39. 39Grate one tablespoon of ginger into the dressing.
  40. 40Add a quarter cup of rice wine vinegar to the dressing.
  41. 41Add a quarter cup of rice wine vinegar to the dressing.
  42. 42Add a quarter cup of rice wine vinegar to the dressing.
  43. 43Add two tablespoons of tamari to the dressing.
  44. 44Add two tablespoons of tamari to the dressing.
  45. 45Add two tablespoons of tamari to the dressing.
  46. 46Add two tablespoons of miso paste to the dressing.
  47. 47Add two tablespoons of miso paste to the dressing.
  48. 48Add two tablespoons of miso paste to the dressing.
  49. 49Add a quarter cup of toasted sesame seeds to the salad ingredients.
  50. 50Add a quarter cup of toasted sesame seeds to the salad ingredients.
  51. 51Add a quarter cup of toasted sesame seeds to the salad ingredients.
  52. 52Aggressively toss everything together until fully coated.
  53. 53Aggressively toss everything together until fully coated.
  54. 54Aggressively toss everything together until fully coated.
  55. 55Store the salad in deli containers in the fridge.
  56. 56Store the salad in deli containers in the fridge.
  57. 57Store the salad in deli containers in the fridge.

Ingredients

  • 10 oz bag shelled edamame
  • 10 oz bag shelled edamame
  • 10 oz bag shelled edamame
  • 1 can white beans (like great northern beans), rinsed and drained
  • 1 can white beans (like great northern beans), rinsed and drained
  • 1 can white beans (like great northern beans), rinsed and drained
  • 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 green cabbage
  • 1 cup chopped green cabbage
  • 1 cup chopped green 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 juice of lime
  • 1 juice of lime
  • 1 juice of 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 boardcitrus juicergratermeasuring cupstablespoondeli containers

Tips

  • Remove the pith and seeds from the jalapenos for a less spicy salad.
  • Store in deli containers in the fridge for about 4-5 days; the dressing will soak into the beans and cabbage, enhancing flavor throughout the week.