This spicy bean salad’s got crunch, heat and loads of texture thanks to quinoa, edamame and a big hit of gochujang-miso dressing.
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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
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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Step 1.
Bring a pot of salted water to the boil. Add the edamame beans and boil for 5 mins, then drain and rinse under cold water. Drain and rinse the cannellini beans.
Step 2.
Slice the romaine lettuce. Halve the cucumber lengthways, scoop out the seeds and slice. Finely slice the spring onions.
Step 3.
In a large bowl, whisk together the white miso, gochujang, maple syrup and rice vinegar until smooth.
Step 4.
Add the cannellini beans, edamame, quinoa, lettuce, cucumber and spring onions. Toss everything together and season with salt to taste.
Step 5.
Top with the toasted sesame seeds and torn coriander leaves before serving.
If making ahead, box up and chill until needed. The salad will keep for up to 3 days in the fridge.
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