I jumped on the “dense bean salad” trend… This dish is just perfect! Vegetarian, fresh, and it actually gets better after a few days in the fridge. Its the perfect thing to meal prep for a week of office lunches, or dinner too. I served it over some jasmine rice. The magic ingredient is TOASTED jasmine rice- it not only adds an excellent CRONCH, but also rounds out the flavors with a wonderful nutty smokiness. Toasted rice is easy to make- just put uncooked white rice in a hot, dry pan, and stir fry continuously for 10-15 minutes or until golden brown. You can crush them with a mortar and pestle, but I find this unnecessary. There are literally zero cooking instructions for the ingredients listed below– just add it all to a bowl.
Tahini Bean Salad
1 bag frozen edamame beans
1 can white kidney (cannelini) beans
1/3 head purple cabbage, shredded
3 large bell peppers, chopped
5 small shallots, thinly sliced
handful of garlic cloves, chopped
green onion, sliced
fresh cilantro, sliced
thai chilies, to taste
toasted rice
Dressing
1 large lime, juiced
2 tbsp tahini sesame paste
1/3 cup soy sauce
1/3 cup Mirin or rice wine vinegar
crushed thai red pepper
