Ginger Shallot Chopped Bean Salad
This Ginger Shallot Chopped Bean Salad is easy to prep and a great bright and zingy addition to any main meal. Dressed in a sweet spiced ginger shallot vinaigrette to make every bite just as addicting as ever.
Why You’ll Love This Ginger Shallot Chopped Bean Salad
- Easy to customize to your needs. Adjust the flavors, spice, and veggies to your liking using any of the suggested swaps below.
- Packed with fiber. Using both the vegetables, beans and avocado in combination bumps up the fiber and satisfaction of this meal.
- Great to meal prep. Make the bean salad ahead of the week and use as an easy addition to any meals to help boost the nutrition.
Key Ingredients and Substitutions
- Beans: I used a combination of edamame and white beans. Feel free to swap in other beans like chickpeas based on your own preference. You can also use all edamame or all white beans.
- Cucumbers: I used Persian cucumbers, but feel free to use English cucumbers if desired. Raw zucchini is a great alternative.
- Radishes: While you don’t see them in the final image/recipe for this post, I’ve made this salad again recently using some radishes and enjoyed the additional crunch they added.
- Jalapeno: Feel free deseed to help reduce the spice. You can also swap for some regular bell pepper if desired or omit if really sensitive to spice.
- Avocado: Totally optional, but helps add a nice creamy element to this salad.
- Shallot: Shallot is a milder onion. You can use red or white onion as needed or feel free to add some spring onions instead.
- Cilantro: I do realize that not everyone likes cilantro, so if you need a suitable swap I would recommend either trying parsley or if you have it available to you some Thai basil.
- Garlic: Fresh is best for this dish.
- Ginger: Fresh ginger is best, but you can sub in some ginger powder to your taste preference. Start with 1/2 tsp and add more as needed.
- Extra virgin olive oil: Good quality oils will lend good flavor to this salad dressing.
- Lemon: Fresh lemon is best.
- Mustard: Dijon mustard is preferred, other mustards can be very powerful in taste, so try not to swap this one if possible.
How to Make a Ginger Shallot Chopped Bean Salad
To a large mixing bowl add the edamame, white beans, cucumbers, radishes, jalapeno, scallions, cilantro, and sesame seeds.
Place the diced shallot in a bowl with cold water and soak for 5 minutes. Drain, rinse, and pat dry then add to a jar with a generous pinch of salt, ginger, garlic, lemon zest and juice, vinegar and mustard and allow to marinate for 5 minutes. Add in the maple syrup and oil, then seal the jar and shake vigorously until the dressing has emulsified. Alternatively, feel free to whisk vigorously in a large bowl or blend in a food processor until the dressing is fully emulsified.
Pour the dressing over the bean mix and toss to combine. Store the bean mix in the fridge for at least 30 minutes before enjoying.
To make into lettuce cups, lay a few leaves of butter lettuce on a plate then stir in the avocado into the bean salad. Add a spoon of rice to the center of each leaf then top with 1-2 spoons of the bean salad. Use any of the residual dressing in the container to drizzle on top before enjoying.
Expert Tips
- Tone down the sharpness of the shallot by soaking in water. Place the diced shallots in a bowl with cold water for 5 minutes. Drain and rinse well in a colander, then pat dry before making the dressing. The water helps to draw off some of the astringency from the onion.
- For less spice, deseed and devein your jalapeño. Remove the seeds removes the spicy component of the jalapeño, which will reduce the spice of the pepper overall.
- Adjust the ingredients to your liking or to what you have available to you. Not a fan of cucumbers, you can swap for raw zucchini. Feel free to change up the beans or use two of the same based on your preference. Don’t like cilantro? Just swap with a different herb.
Frequently Asked Questions
I recommend prepping the salad without the avocado and storing in an airtight container in the fridge for up to 4 days. When ready to eat, portion what you plan to enjoy then stir in your avocado and enjoy.
I would recommend only adding the avocado when you plan to enjoy the salad. While you can stir it in when you dress the salad, the avocado will start to oxidize and the salad itself will likely last only 2 days.
Include the bean salad with another protein dense option like baked tofu or crispy tempeh. You can also add some nutritional yeast to the dressing to add a little more protein to the overall dish or swap the suggested rice for serving with some quinoa.
How to Serve
As always, bean salads can be used as a side to help boost the fiber and protein in a main meal. They also work well tucked into wraps. For a nice gluten-free alternative, I love to use this salad to make lettuce leave cups.
Use butter lettuce or green leaf lettuce as the wrap base then stuff with a spoonful of rice and top with 1-2 spoons of the chopped bean salad.
More Summer Bean Salad Recipes to Try
- Mango Chickpea Salad
- Grilled Veggie Bean Salad with Maple Dijon Dressing
- Southwest Chickpea Black Bean Salad
- Charred Corn Couscous Salad with Lime Basil Dressing
- Spinach Artichoke White Bean Salad
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Ginger Shallot Chopped Bean Salad
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 5 servings 1x
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Description
This Ginger Shallot Chopped Bean Salad is easy to prep and a great bright and zingy addition to any main meal. Dressed in a sweet spiced ginger shallot vinaigrette to make every bite just as addicting as ever.
Ingredients
- 1 1/2 cups frozen edamame, thawed
- 1, 15 oz can cannellini beans, drained and rinsed
- 3 Persian cucumbers, diced
- 1 jalapeño, thinly sliced (deseed to make less spicy)
- 2 scallions, thinly sliced
- 1/3 cup cilantro leaves, minced
- 1 tbsp toasted sesame seeds (optional)
- 1 avocado, diced
Ginger Shallot Vinagrette
- 1 small shallot, finely minced (about 3 tbsp)
- 1 tbsp fresh ginger, grated
- 1 clove garlic, grated
- Juice and zest of 1 lemon
- 1 tsp rice vinegar
- 1 tsp dijon mustard
- 1 tbsp maple syrup
- 3 tbsp extra virgin olive oil
- Kosher salt
For serving: Butter lettuce, cooked white rice
Instructions
- To a large mixing bowl add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro, and sesame seeds.
- Place the diced shallot in a bowl with cold water and soak for 5 minutes. Drain, rinse, and pat dry then add to a jar with a generous pinch of salt, ginger, garlic, lemon zest and juice, vinegar and mustard and allow to marinate for 5 minutes. Add in the maple syrup and oil, then seal the jar and shake vigorously until the dressing has emulsified. Alternatively, feel free to whisk vigorously in a large bowl or blend in a food processor until the dressing is fully emulsified.
- Pour the dressing over the bean mix and toss to combine. Store the bean mix in the fridge for at least 30 minutes before enjoying.
- To make into lettuce cups, lay a few leaves of butter lettuce on a plate then stir in the avocado into the bean salad. Add a spoon of rice to the center of each leaf then top with 1-2 spoons of the bean salad. Use any of the residual dressing in the container to drizzle on top before enjoying.
Notes
Tone down the sharpness of the shallot by soaking in water. Place the diced shallots in a bowl with cold water for 5 minutes. Drain and rinse well in a colander, then pat dry before making the dressing. The water helps to draw off some of the astringency from the onion.
For less spice, deseed and devein your jalapeño. Remove the seeds removes the spicy component of the jalapeño, which will reduce the spice of the pepper overall.
Adjust the ingredients to your liking or to what you have available to you. Not a fan of cucumbers, you can swap for raw zucchini. Feel free to change up the beans or use two of the same based on your preference. Don’t like cilantro? Just swap with a different herb.
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