Description
A refreshing and nutritious Miso Sesame Bean Salad packed with protein and flavor, perfect for a healthy meal or side dish.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 red bell pepper, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons white miso paste
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- In a medium pot, bring water to a boil. Add the green beans and cook for 3-4 minutes until tender-crisp. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
- In a large bowl, combine the chickpeas, black beans, green beans, red bell pepper, corn, red onion, and cilantro.
- In a separate small bowl, whisk together the miso paste, sesame oil, rice vinegar, soy sauce, honey or maple syrup, ginger, and garlic until smooth. Season with salt and pepper to taste.
- Pour the dressing over the bean mixture and toss gently to combine.
- Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, sprinkle some toasted sesame seeds on top before serving.
- You can substitute the chickpeas and black beans with any other beans you prefer, such as kidney beans or pinto beans.
- For a spicy kick, add diced jalapeños or a dash of hot sauce to the dressing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing and Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg