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Spicy Miso Dense Bean Salad

4.5
22
Notes
25 mins cook
This spicy bean salad’s got crunch, heat and loads of texture thanks to quinoa, edamame and a big hit of gochujang-miso dressing.
Jodie Nixon

Jodie Nixon

Spicy Miso Dense Bean Salad
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Serves
6
Edamame
Cannellini Bean
Microwaveable Quinoa Pouch
Romaine Lettuce
Cucumber
Spring Onion
Fresh Coriander
Toasted Sesame Seeds
White Miso
Gochujang
Maple Syrup
Rice Vinegar
Salt

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    Notes
    (20)

    K
    Katie M.
    2 months ago
    this recipe changed my life
    G
    Gwendolin K.
    4 hours ago
    Very delicious! For me it was not quite enough for a packed lunch, I definitely had to add a sandwich.
    L
    Lydia C.
    24 days ago
    was very tasty but needed more gochujang and miso for my taste. Also i think it lasted better without the lettuce and cucumber
    C
    Cassie O.
    a month ago
    Thumbs up from me! Not quite enough sauce following the recipe for 3 servings in my view, so I doubled up!
    L
    Lauren W.
    a month ago
    This was so good, didn’t Havnt any quinoa so used giant cous cous and swapped maple for honey. I served on a slice of toasted sourdough topped with homous and this piled on top. would also be great with a jammy egg or as a side for fish.
    K
    Klaudiusz J.
    2 months ago
    Absolutely incredible! I find frozen edamame almost everywhere, everything else I usually always have on hand. Great dinner and office lunch which is now in my constant rotation
    N
    Nahla H.
    2 months ago
    do you have to microwave the quinoa? or put it straight from the pouch?
    N
    Nadia M.
    2 months ago
    anyone tried to freeze this?
    J
    Jenna P.
    2 months ago
    (edited)
    I love this! I make it with no salad or Cannaloni beans! I find it stays well in fridge for 3 days
    K
    Kevin G.
    2 months ago
    This was okay. The lettuce goes soggy overnight so Id suggest keeping the dressing on the side until you’re ready to eat the dish.
    M
    Mob
    2 months ago
    ·
    Admin
    Hey Kevin, thanks for giving this a try! Great tip, we've mentioned at the end of the recipe to store the dressing separately to make sure the salad stays fresh :)
    D
    Dale M.
    2 months ago
    how do you know what a serving size is to match the nutrition advice if making more than one portion?
    T
    Thomas M.
    2 months ago
    the recipe makes 6 servings, but the nutrition is always based on 1 serving. you can adapt how many portions the recipe provides in the app so it’ll change how many ingredients are required.
    V
    Vicki E.
    3 months ago
    I really didn’t enjoy this one - the dressing was good but everything else was just too much of the same. would be great as a side with salmon though
    K
    Kasia F.
    3 months ago
    I have bought everything in Aldi so couldn’t find Edemame. instead I replaced with steamed green beans and tenderstem broccoli which worked out great! The salad kept well throughout the week but I kept the dressing in a separate pot. A little squeeze of lime also helped balance the flavours
    J
    Jules J.
    3 months ago
    no need for any additional salt...it's delicious and should make for a good carry over next day lunch 🙏🏼
    S
    Sonya G.
    3 months ago
    amazing dish, the family loved it. Super healthy!
    D
    Dale M.
    3 months ago
    I really enjoyed this and added some crushed chilli flakes which was also a nice addition to it.
    S
    Sophie S.
    3 months ago
    I found it so dry and difficult to eat with all those dense veggies when eaten cold. Heating helped soften everything a little
    A
    Alana C.
    3 months ago
    I loved this one. Super easy and if you use really decent beans (bold beans are my fave) then it's even better. I also added a boiled egg on top for extra protein
    J
    Jessy R.
    4 months ago
    Tasty when it's fresh but sadly not as tasty the next day. I did make with cous cous instead of quinoa, and that seemed to absorb all the yummy sauce's flavour into nothing
    C
    Charlene P.
    4 months ago
    Delicious! I served this with a poached salmon fillet for dinner. It’s so good, I’ll definitely make this again.

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