by Violet Witchel
Ingredients
For the salad base
8 Persian cucumbers, diced into 1/4-inch pieces
1 can Great Northern beans (or any other type of white beans), rinsed and drained
1 10z bag frozen shelled edamame, thawed
1 bunch cilantro, finely chopped
1/4 medium red onion, finely diced
1/4 of a green cabbage, about 2 cups, finely chopped
5 green onions, thinly sliced
2 jalapeños, de-seeded and minced
1/4 cup toasted sesame seeds
For the dressing
1/4 cup toasted sesame oil
1/3 cup avocado oil
1/4 cup rice vinegar
2 tbsp gluten-free tamari
2 tbsp gluten-free white miso paste
1 tbsp grated ginger
3 cloves garlic
Juice of 1 lime
Instructions
1. Before prepping the vegetables, take the edamame out of the freezer and thaw at room temperature.
2. In a large bowl, add the cucumbers, beans, edamame, cilantro, red onion, cabbage, green onions, jalapeños, and toasted sesame seeds. Set aside.
3. In a small bowl or jar, whisk together toasted sesame oil, avocado oil, rice vinegar, gluten-free tamari, gluten-free miso paste, grated ginger, grated garlic, and lime juice until smooth and emulsified.
4. Add the dressing to the bowl and toss well.
5. Store refrigerated in airtight containers for up to four days.
Violet Witchel
Violet Witchel
Violet Witchel is a chef and content creator living in San Francisco. She’s passionate about creating healthy, gluten-free food. You might know her for her viral bean salads.
Coty Tarr/
Big Bean Energy. Make the swap. Spread the word.
Little beans can make a big difference. Every Wednesday, your small step helps spare animals and build a kinder food system. Simply sign the pledge to swap meat for beans on Wednesdays. Each week, you’ll get delicious plant-based recipes from celebrity chefs and the Humane World for Animals team—making it easy (and tasty) to stick with it.
Some heroes wear capes—and some eat beans.