This Easy Miso Sesame Bean Salad is fresh and full of crunch! It features mixed beans tossed in a tasty miso and sesame dressing that brings everything together.
I love how quick this salad is to whip up. It’s perfect for a lunch or as a side dish. Plus, it makes me feel generous, sharing with friends while secretly wanting it all for myself! 😄
Key Ingredients & Substitutions
Edamame: These young soybeans are a fantastic source of protein. If you don’t have them, substitute with chickpeas or black beans for a different flavor and texture.
White Beans: Any white bean works well here. Cannellini or navy beans are great options. For a change, try kidney beans for a pop of color!
Vegetables: Feel free to use other veggies like bell peppers, snap peas, or carrots. If you’re not a fan of cilantro, parsley or green onions can be good alternatives.
Miso Paste: White miso is sweet and mild, but if you can’t find it, yellow miso can work too. Keep in mind, it’ll have a slightly stronger taste.
Sugar Alternatives: If you prefer no sugar, skip the maple syrup or honey, or you can use stevia or agave syrup instead!
How Do I Make the Dressing Smooth?
Creating a smooth dressing is key for this salad! Here’s how you can ensure it blends well:
- Start by whisking the miso paste with rice vinegar in a small bowl. Make sure to break up clumps.
- Add the sesame oil and soy sauce gradually, whisking continuously. This helps emulsify the dressing.
- If you find it too thick, a teaspoon of water can help thin it out without losing flavor!
Using these steps will give you a silky dressing that perfectly coats your beans and veggies.
Easy Miso Sesame Bean Salad
Ingredients You’ll Need:
For the Salad:
- 1 cup edamame (shelled)
- 1 cup white beans (cooked or canned, drained and rinsed)
- 1 cucumber, chopped
- 1 green bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1 cup shredded cabbage or coleslaw mix
- 1/4 cup fresh cilantro, chopped
- 2 tbsp sesame seeds (toasted if preferred)
For the Dressing:
- 2 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup or honey (optional for slight sweetness)
- Salt and pepper to taste
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare. It’s quick to chop and toss together. Then, let it sit for about 10-15 minutes to enhance the flavors before you enjoy it. Perfect for a speedy meal!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
Start by gathering all your salad ingredients. In a large mixing bowl, combine the edamame, white beans, chopped cucumber, green bell pepper, red onion, shredded cabbage, and fresh cilantro. Give them a gentle mix to distribute everything evenly.
2. Make the Miso Dressing:
In a small bowl, whisk together the white miso paste, rice vinegar, sesame oil, soy sauce, and maple syrup if you’d like a touch of sweetness. Mix until it’s smooth and everything is well blended. Taste it and add a pinch of salt and pepper to suit your liking.
3. Combine Salad and Dressing:
Pour the miso sesame dressing over the mixed beans and vegetables. Toss everything together gently to ensure all the ingredients are well coated with the dressing.
4. Final Touch:
Sprinkle the toasted sesame seeds on top of the salad. Give it a little stir to incorporate them. This adds a nice crunch to your dish!
5. Rest and Serve:
Let the salad sit for about 10-15 minutes. This gives time for all the flavors to blend together. You can serve it chilled or at room temperature—whichever you prefer!
6. Enjoy Your Delicious Salad!
Dig into your refreshing Easy Miso Sesame Bean Salad! It’s perfect as a light lunch, a side dish at dinner, or even as part of a picnic spread!
FAQ for Easy Miso Sesame Bean Salad
Can I Use Different Types of Beans?
Absolutely! While this recipe calls for edamame and white beans, feel free to substitute with chickpeas, black beans, or kidney beans for variety. Just make sure the beans are cooked or canned and rinsed before adding them to your salad.
How Can I Make This Salad Vegan?
Good news! This salad is already vegan-friendly! Just make sure to use maple syrup instead of honey if you’re looking for a strictly plant-based option.
Can I Prepare This Salad in Advance?
Yes, you can! You can make the salad and dressing ahead of time and store them separately in the refrigerator. Just keep the dressing separate until you’re ready to serve to prevent the vegetables from getting soggy. It should stay fresh for about 2-3 days.
What Should I Do If I Don’t Have Rice Vinegar?
If you don’t have rice vinegar, you can substitute it with apple cider vinegar or white wine vinegar. Just keep in mind that the flavor will be slightly different, but it will still taste delicious!
