Easy Miso Sesame Bean Salad Recipe

Ingredients & Substitutions

Edamame: Use shelled edamame for that delightful slight sweetness. If you’re in a pinch, green peas are a great alternative, providing a similar texture and flavor.

White Beans: Cannellini or navy beans are perfect here, but you can substitute with chickpeas or black beans if that’s what you have. They’ll change the taste a bit but add lots of protein!

Cucumber: Any cucumber variety will work, but I prefer English cucumbers as they have fewer seeds and a crisper texture. If unavailable, zucchini can be a good substitute, as it’s mild and crunchy.

Fresh Herbs: Cilantro adds brightness, but if you’re not a fan, try using parsley or green onions for a different twist.

Miso Paste: Both white and yellow miso work well, but if you’re avoiding soy, look for chickpea miso, which has a similar flavor profile.

How Do I Make Sure My Salad Has a Perfect Flavor Balance?

The key to enhancing the flavors is in the dressing! Whisk the miso, soy sauce, rice vinegar, sesame oil, honey, and garlic until smooth. Taste as you go—adjust sweetness or acidity by adding more honey or vinegar. Don’t forget to let the salad rest for 10-15 minutes; it allows all those yummy flavors to blend together nicely!

• Mix the dressing separately to ensure everything combines without lumps.
• Toss the beans and veggies gently to maintain their crunch.
• Try adding a pinch of red pepper flakes if you like a little heat!

Easy Miso Sesame Bean Salad

Ingredients You’ll Need:

For the Salad:

• 1 cup edamame (shelled and cooked)
• 1 cup cooked white beans (e.g., cannellini or navy beans)
• 1 cucumber, diced
• 1/2 cup green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup shredded cabbage
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons sesame seeds, toasted

For the Dressing:

• 2 tablespoons white or yellow miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated fresh ginger (optional)
• 1 garlic clove, minced

How Much Time Will You Need?

This salad takes about 15 minutes to prepare, and an additional 10-15 minutes to rest for the flavors to blend. In no time, you’ll have a refreshing and vibrant salad ready to enjoy!

Step-by-Step Instructions:

1. Mix the Salad Ingredients:

Start by gathering a large salad bowl. In the bowl, combine the cooked edamame, white beans, diced cucumber, green bell pepper, red onion, shredded cabbage, and chopped cilantro. Give it a gentle toss so everything is evenly mixed.

2. Toast the Sesame Seeds:

In a dry skillet over medium heat, add the sesame seeds. Toast them for about 2-3 minutes, stirring frequently until they are golden and fragrant. Once done, remove from heat and set aside to cool.

3. Make the Dressing:

In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), grated ginger (if using), and minced garlic. Continue whisking until the mixture is smooth and well combined.

4. Dress the Salad:

Pour the dressing over the bean and vegetable mixture in the salad bowl. Use a gentle tossing motion to coat all the ingredients well with the dressing.

5. Add the Toasted Sesame Seeds:

Finally, sprinkle the toasted sesame seeds over the salad and give it one last gentle toss to combine.

6. Rest and Serve:

Let the salad rest for 10-15 minutes to allow the flavors to meld together. You can serve it chilled or at room temperature. If desired, garnish with extra fresh cilantro or sesame seeds right before serving.

This easy miso sesame bean salad is not only crunchy and savory but also bursting with fresh flavor—perfect for a light lunch or as a delightful side dish!

Frequently Asked Questions (FAQ)

Can I Use Frozen Edamame for This Salad?

Absolutely! Just make sure to thaw the frozen edamame first. You can do this by soaking them in warm water for a few minutes or by instantly cooking them according to the package instructions. Once thawed, proceed with the recipe as usual!

How Do I Store Leftover Salad?

Store any leftovers in an airtight container in the fridge for up to 2-3 days. The flavors will continue to meld, but be aware that the veggies may lose some crunch. For the best texture, consider storing the dressing separately and mixing it in just before serving.

Can I Make the Dressing Ahead of Time?

Yes! You can prepare the dressing a day or two ahead and keep it in the fridge. Just give it a good shake or whisk before you toss it with the salad, as it may thicken or separate when stored.

What Other Veggies Can I Add to This Salad?

Feel free to customize the salad with your favorite vegetables! Carrots, radishes, snap peas, or even diced avocado would complement the flavors nicely. Just make sure to keep the overall addition of veggies balanced and fresh!