Asian Bean Salad
Quick and Nutritious Asian Bean Salad is loaded with protein and bursting with flavor, leaving you satisfied and nourished.
Servings: 5 servings
Calories: 396kcal
Ingredients
- 1 cup glass noodles mung bean, kelp, sweet potato, or vermicelli
- 1 cup chopped kale or baby spinach, or ¼ cup dried wakame
- 2 cups finely shredded savoy cabbage or green cabbage (about ¼ head)
- 1 ½ cups thinly sliced carrots (about 2 carrots)
- 1 cup frozen shelled edamame thawed
- 1 ½ cups cooked adzuki beans or black beans
- 8 ounces tofu super firm or extra firm, cubed, small dice (optional)
- 3 scallions thinly sliced
- Chopped peanuts for garnish (optional)
For the dressing:
- ⅓ cup tahini
- 2 tablespoons water
- 4 teaspoons fresh lime juice (about 1 small lime)
- 4 teaspoons tamari or soy sauce (preferably low sodium)
- 4 teaspoons rice vinegar
- 2 teaspoons ground ginger or minced fresh ginger
- 1 red chili pepper minced (optional)
- 1 ½ tablsepoons date syrup or maple syrup, plus more to taste
Instructions
- Soak or cook the noodles according to the directions. Drain and set aside.
- If using wakame seaweed: Soak the seaweed in hot water for 5 to 7 minutes, or until just tender. Drain and rinse it well. Squeeze out the excess water and chop it into about 2-inch pieces. Set aside.
- Combine: Transfer the cabbage, carrots, edamame, adzuki beans, tofu, noodles, and seaweed (or kale, or spinach) to a large bowl.
- Make the dressing: In a medium bowl, mix the tahini, water, lime juice, tamari, vinegar, ginger, red chili pepper (if using), and date syrup. Add more water as needed until the desired consistency.
- Mix: Add the dressing to the salad and toss gently to incorporate. Top with chopped peanuts, if using.
Notes
Do not overcook the noodles. They should be al dente.
If using seaweed, use about ¼ cup dried wakame. It expands significantly when you add water.
Use kitchen shears to cut the cooked noodles into bite-size pieces.
For the dressing: Add more tahini, 1 tablespoon at a time, for more creaminess as desired.
Storage: Refrigerate in an airtight container for up to 4 days.
Store the dressing separately in an airtight container for up to 7 days.
Nutrition
Calories: 396kcal | Carbohydrates: 53g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 198mg | Potassium: 782mg | Fiber: 8g | Sugar: 4g | Vitamin A: 7287IU | Vitamin C: 30mg | Calcium: 140mg | Iron: 4mg
