# Miso Edamame Dense Bean Salad

A dense bean salad packed with vegetables and marinated in a vinaigrette dressing that gets better throughout the week.

- Cuisine: Japanese
- Category: Salad
- Language: en

## Ingredients

- 10 oz bag shelled edamame
- 1 can white beans (like great northern beans), rinsed and drained
- 5 green onions
- 1 bunch cilantro
- 2 jalapenos
- 1 cup chopped green cabbage
- 0.25 red onion
- 0.5 bag chopped Persian cucumbers
- 0.25 cup toasted sesame oil
- 1 juice of lime
- 1 tablespoon grated garlic
- 1 tablespoon grated ginger
- 0.25 cup rice wine vinegar
- 2 tablespoons tamari
- 2 tablespoons miso paste
- 0.25 cup toasted sesame seeds

## Instructions

1. Thaw a bag of shelled edamame and add it to a big bowl.
2. Open one can of white beans, rinse, drain, and add to the bowl.
3. Roughly chop about five green onions.
4. Roughly chop one big bunch of cilantro.
5. Cut two jalapenos in half, remove the pith and seeds, and mince them.
6. Add the chopped green onions, cilantro, and minced jalapenos to the bowl.
7. Add one cup of chopped cabbage to the bowl.
8. Chop about a quarter of a red onion and add it to the bowl.
9. Chop a bag of Persian cucumbers and add them to the bowl.
10. Add a quarter cup of toasted sesame oil for the dressing.
11. Add the juice of one lime to the dressing.
12. Grate one tablespoon of garlic into the dressing.
13. Grate one tablespoon of ginger into the dressing.
14. Add a quarter cup of rice wine vinegar to the dressing.
15. Add two tablespoons of tamari to the dressing.
16. Add two tablespoons of miso paste to the dressing.
17. Add a quarter cup of toasted sesame seeds to the salad ingredients.
18. Aggressively toss everything together until fully coated.
19. Store the salad in deli containers in the fridge.

## Equipment

- big bowl
- can opener
- knife
- cutting board
- citrus juicer
- grater
- measuring cups
- tablespoon
- deli 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.

## Source

- Original video: https://vt.tiktok.com/ZSUEXXKyM/
- Recipe page: https://www.cliprecipe.com/recipe/1fb7b620-0ddb-4c51-a471-64d2968d30ba
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt