Rinse the beans

• Drain the canned beans in a colander.
• Rinse them well under cold water and let them drain over the sink.

Make the dressing

• In a large bowl, whisk together the soy sauce, sesame oil, rice vinegar, sriracha, ginger paste, honey, garlic, miso paste and peanut butter.
• Taste and adjust with more honey or sriracha as needed.

Prepare the vegetables

• Dice the cucumber.
• Slice the green onions, trimming the tops.

Combine the salad

• Add the edamame, carrots, cucumber and green onions to the dressing.
• Add the drained beans and mix everything until evenly coated.

Marinate and store

• Cover and refrigerate to let the salad marinate.
• Portion into containers for the week's lunches.