This might be one of my favorite dense bean salads to date! This time for my bean base I used edamame and white beans. It’s crunchy and voluminous. It keeps me full but it’s so delicious. Ingredients 1/2 bag of Persian cucumbers (about 8 cucumbers) 1 can of white beans, I like great northern beans 1 10 oz bag of edamame beans, thawed if frozen 1 bunch of cilantro 1/4 of a red onion 1 cup of chopped green cabbage 5 green onions 2 jalapenos 1/4 cup sesame seeds For the Dressing 1/4 cup toasted sesame oil 1/4 cup rice vinegar 2 tbs tamari 2 tbs miso paste 1 tbs of grated ginger 1 tbs grated garlic juice of 1 lime Instructions Rinse and drain the white beans and edamame. If the edamame is frozen, thaw it out first. Chop the cucumbers, cilantro, red onion, green onions, and cabbage. Add them to a bowl with the beans. Slice the jalapenos in half and use the back of a knife to scrape out the seeds and pith. Mince the jalapenos and add them. Add in the sesame seeds. In a small container, mix together the sesame oil, rice vinegar, miso paste, ginger, garlic, and lime juice. Pour over the bean mixture and toss thoroughly till the beans are coated. It’s okay if there’s a bit extra dressing. It will soak into the beans a cabbage, and become more flavorful throughout the week. #dbs #beans #salad