Main
Asian Dense Bean Salad
25 minServes 6Nutri-Score B€€
B
25 min
25 minAsian Dense Bean Salad
what you need
Ingredients
Great Northern beans (canned, drained and rinsed)Pantry400 g- chickpeas (canned, drained and rinsed)Pantry800 g
soy saucePantry120 ml- sesame oilPantry22 ml
- rice vinegarPantry37 ml
- srirachaPantry15 ml
- ginger pastePantry10 g
honeyPantry45 ml
garlic (grated or minced)Produce2 pieces- miso pastePantry30 g
- peanut butterPantry60 g
edamame (frozen, thawed)Fresh200 g
carrots (frozen, thawed)Produce150 g
cucumber (diced)Produce1 piece
green onions (sliced)Produce4 pieces
per serving
Nutrition
336kcal
- Carbs
- 43 g
- Proteins
- 18 g
- Fat
- 10 g
what you’ll use
Tools
Mixing bowl
Colander
Whisk
step by step
Method
- Step 1
Rinse the beans
- Drain the canned beans in a colander.
- Rinse them well under cold water and let them drain over the sink.
- Step 2
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.
- Step 3
Prepare the vegetables
- Dice the cucumber.
- Slice the green onions, trimming the tops.
- Step 4
Combine the salad
- Add the edamame, carrots, cucumber and green onions to the dressing.
- Add the drained beans and mix everything until evenly coated.
- Step 5
Marinate and store
- Cover and refrigerate to let the salad marinate.
- Portion into containers for the week's lunches.