Saturday, 7 September 2024

Edamame & Black Bean Salad

By Bethany's Vegan Kitchen on 07/09/2024

This bright, tasty salad is really quick to make and ideal for lunch. It combines edamame, black beans, sweetcorn and vegetables, in a vibrant miso and lime dressing. You can serve this as it is, or serve it as a side salad along with a main dish. As usual, I love a mixture of flavours and textures when it comes to salads. This combines crunchy salad vegetables, soft black beans and tender edamame. With a deeply savoury, mildly spiced dressing

Serves: Four Prep time: 10 minutes

You'll need:

One 400g tin of black beans, drained and thoroughly rinsed
One 200g tin of sweetcorn, drained
235g cooked edamame beans
Three spring onions, thinly sliced
75g cucumber, chopped
75g radish, thinly sliced
Optional: One quarter of a teaspoon of both black and white sesame seeds to garnish

For the dressing you'll need:

The juice of one lime
One tablespoon of toasted sesame oil
One tablespoon of neutral oil, I used vegetable oil
One tablespoon of miso paste
One tablespoon of soy sauce
One quarter of a teaspoon of cayenne pepper
One teaspoon of agave nectar
Half a teaspoon of ground ginger

Method:

This salad is really quick to put together, all you need to do is prepare the beans, sweetcorn and salad vegetables, and add them into a mixing bowl
Add the dressing ingredients into a small dish and whisk together until completely smooth
Drizzle the dressing over the salad and fold together, ensuring the dressing is evenly mixed through the salad
Pop in the fridge for 20 or so minutes before serving, garnish with the sesame seeds if using, then serve