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Asian Bean Salad with edamame, cashews, and lime

Asian Bean Salad

A colorful, crunchy salad packed with wholesome ingredients like cashews and edamame, dressed with a zesty miso and lime dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 2 tsp sesame oil for toasting cashews
  • 1 tbsp miso paste gluten-free if required
  • 1 tbsp tamari
  • 1 tbsp agave syrup or maple syrup or honey if not vegan
  • 1 tsp grated root ginger
  • ½ piece red chili deseeded and finely chopped
  • 1 piece lime or 1.5 tbsp rice vinegar for juice
Main Ingredients
  • 40 g cashews roughly chopped
  • 150 g frozen edamame beans or frozen peas
  • 1 tin (400g) aduki beans or kidney beans
  • 1 large carrot shredded or coarsely grated
  • 4 pieces spring onions sliced
  • 3 half-sheets nori seaweed cut into strips (optional)

Method
 

Preparation
  1. Toast the cashews in ½ tsp of sesame oil in a small frying pan over medium heat until golden. Sprinkle them with a little salt to enhance the flavor.
  2. In a large bowl, combine the miso paste, tamari, agave syrup, grated ginger, chopped chili, and lime juice with 1.5 tsp of sesame oil to create a zesty dressing.
  3. Boil the edamame beans in salted water for about 3 minutes until tender. Drain the aduki beans in a colander and rinse them under cold water.
  4. Add the warm beans to the dressing to help absorb the flavors, then mix in the shredded carrot, sliced spring onions, and nori strips if you’re using them.
  5. Finally, scatter the toasted cashews on top and serve your beautiful Asian Bean Salad!

Notes

This salad can be served cold or warm. Store leftovers in an airtight container in the fridge for up to 3 days. It’s great for meal prep, just keep the dressing separate until ready to serve for optimal freshness.