How long does this salad last?

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.

How can I preserve the avocado?

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.

Is there a way to add more protein to this?

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.

Ginger Shallot Chopped Bean Salad

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

Scale

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

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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.