Edamame beans are actually soybeans harvested 2-3 weeks early—that's why they're sweeter than regular soybeans.
Miso Edamame Bean Salad
Get ready to fall in love with this vibrant Miso Edamame Bean Salad! Packed with protein-rich edamame and creamy white beans, this crunchy delight will leave you feeling satisfied and craving more. Toss it all together with a zesty miso dressing for a flavor explosion that’s both healthy and utterly delicious!
Prep
20
min
Cook
0
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 bunch cilantro
- 10 oz (283 g) edamame beans
- 1 tbsp (15 ml) grated garlic
- 1 can great northern beans
- 1 cup (237 ml) green cabbage
- 5 pieces green onions
- 2 pieces jalapenos
- 1 piece lime
- 2 tbsp (30 ml) miso paste
- 8 pieces persian cucumbers
- 1 piece red onion
- 1 cup (59 ml) sesame seeds
Pantry Items
Amounts also listed in instructions below
- grated ginger (to taste)
- rice vinegar (to taste)
- tamari (to taste)
- toasted sesame oil (to taste)
👨🍳 Instructions
- 1
Rinse and drain the white beans and edamame. If the edamame is frozen, thaw it out first.
- 2
Chop the cucumbers, cilantro, red onion, green onions, and cabbage. Add them to a bowl with the beans.
- 3
Slice the jalapenos in half and use the back of a knife to scrape out the seeds and pith. Mince the jalapenos and add them.
- 4
Add in the sesame seeds.
- 5
In a small container, mix together the sesame oil, rice vinegar, miso paste, ginger, garlic, and lime juice.
- 6
Pour over the bean mixture and toss thoroughly till the beans are coated.
💡 Pro Tips
- ✓Blanch frozen edamame in boiling salted water for exactly 2-3 minutes, then shock in ice water to preserve their bright green color and crisp texture by halting enzyme activity that causes color degradation.technique2-3 minutes blanching
- ✓Toast sesame seeds in a dry pan at medium heat for 3-4 minutes until golden, as this develops pyrazines and furans that intensify their nutty flavor by 300-400%.technique3-4 minutes, 300-400% flavor increase
- ✓Whisk miso paste with a small amount of the rice vinegar first to create a smooth slurry before adding other dressing ingredients, preventing lumps that form when miso contacts oil directly.technique
- ✓Salt the chopped cucumbers with 1 teaspoon salt per 2 cups cucumber and let drain for 15 minutes to remove excess moisture that would otherwise dilute the miso dressing.timing15 minutes, 1 tsp per 2 cups
- ✓Use white miso (shiro miso) rather than red miso for this salad, as its lower sodium content (6-7% vs 12-13%) and sweeter profile won't overpower the delicate bean flavors.ingredient6-7% vs 12-13% sodium
Share this recipe
Prep
20
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Edamame beans are actually soybeans harvested 2-3 weeks early—that's why they're sweeter than regular soybeans.
Miso Edamame Bean Salad
Get ready to fall in love with this vibrant Miso Edamame Bean Salad! Packed with protein-rich edamame and creamy white beans, this crunchy delight will leave you feeling satisfied and craving more. Toss it all together with a zesty miso dressing for a flavor explosion that’s both healthy and utterly delicious!
📝 Ingredients
Shopping List
- 1 bunch cilantro
- 10 oz (283 g) edamame beans
- 1 tbsp (15 ml) grated garlic
- 1 can great northern beans
- 1 cup (237 ml) green cabbage
- 5 pieces green onions
- 2 pieces jalapenos
- 1 piece lime
- 2 tbsp (30 ml) miso paste
- 8 pieces persian cucumbers
- 1 piece red onion
- 1 cup (59 ml) sesame seeds
Pantry Items
Amounts also listed in instructions below
- grated ginger (to taste)
- rice vinegar (to taste)
- tamari (to taste)
- toasted sesame oil (to taste)
👨🍳 Instructions
- 1
Rinse and drain the white beans and edamame. If the edamame is frozen, thaw it out first.
- 2
Chop the cucumbers, cilantro, red onion, green onions, and cabbage. Add them to a bowl with the beans.
- 3
Slice the jalapenos in half and use the back of a knife to scrape out the seeds and pith. Mince the jalapenos and add them.
- 4
Add in the sesame seeds.
- 5
In a small container, mix together the sesame oil, rice vinegar, miso paste, ginger, garlic, and lime juice.
- 6
Pour over the bean mixture and toss thoroughly till the beans are coated.
💡 Pro Tips
- ✓Blanch frozen edamame in boiling salted water for exactly 2-3 minutes, then shock in ice water to preserve their bright green color and crisp texture by halting enzyme activity that causes color degradation.technique2-3 minutes blanching
- ✓Toast sesame seeds in a dry pan at medium heat for 3-4 minutes until golden, as this develops pyrazines and furans that intensify their nutty flavor by 300-400%.technique3-4 minutes, 300-400% flavor increase
- ✓Whisk miso paste with a small amount of the rice vinegar first to create a smooth slurry before adding other dressing ingredients, preventing lumps that form when miso contacts oil directly.technique
- ✓Salt the chopped cucumbers with 1 teaspoon salt per 2 cups cucumber and let drain for 15 minutes to remove excess moisture that would otherwise dilute the miso dressing.timing15 minutes, 1 tsp per 2 cups
- ✓Use white miso (shiro miso) rather than red miso for this salad, as its lower sodium content (6-7% vs 12-13%) and sweeter profile won't overpower the delicate bean flavors.ingredient6-7% vs 12-13% sodium