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Ginger Shallot Chopped Bean Salad 2026 03 31 222249 819x1024 1

Ginger Shallot Chopped Bean Salad

A protein-packed, flavor-forward bean salad featuring crunchy vegetables and a zesty ginger shallot dressing, perfect for meal prep or as a vibrant side dish.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1.5 cups frozen edamame, thawed Adds protein and fiber.
  • 1 can (15 oz) cannellini beans, drained and rinsed Provides creaminess and heartiness.
  • 3 pieces Persian cucumbers, diced Contributes a refreshing crunch.
  • 1 piece jalapeño, thinly sliced Deseed to make less spicy.
  • 2 pieces scallions, thinly sliced Enhances flavor with aromatic notes.
  • 1/3 cup cilantro leaves, minced Freshness to brighten the salad.
  • 1 tbsp toasted sesame seeds (optional) Adds depth and nuttiness.
  • 1 piece avocado, diced Creamy texture that elevates every bite.
Dressing Ingredients
  • 1 small shallot, finely minced (about 3 tbsp) A strong flavor base.
  • 1 tbsp fresh ginger, grated A crisp and aromatic element.
  • 1 clove garlic, grated Adds a rich undertone.
  • 1 piece lemon (juice and zest) Brightens the salad with acidity.
  • 1 tsp rice vinegar Balances the flavors.
  • 1 tsp Dijon mustard For a tangy kick.
  • 1 tbsp maple syrup A hint of sweetness.
  • 3 tbsp extra virgin olive oil Healthy fat that incorporates smoothness.
  • to taste Kosher salt

Method
 

Combine the Beans and Veggies
  1. In a large mixing bowl, add the thawed edamame, cannellini beans, diced cucumbers, jalapeño, scallions, cilantro, and sesame seeds. Mix gently to combine and set aside.
Prepare the Shallot
  1. Place the diced shallot in a bowl with cold water and soak for 5 minutes to mellow its sharp flavor. Drain, rinse, and pat dry before adding to your jar.
Mix the Dressing
  1. In a jar, combine the soaked shallot, a generous pinch of kosher salt, ginger, garlic, lemon zest, lemon juice, rice vinegar, and Dijon mustard. Let it marinate for 5 minutes to develop flavors.
Emulsify the Dressing
  1. Add maple syrup and olive oil to the jar. Seal tightly and shake vigorously until the dressing emulsifies, or whisk in a large bowl.
Combine and Chill
  1. Pour the dressing over the bean mix and toss to thoroughly combine. For the best flavor, store in the fridge for at least 30 minutes before enjoying.
Prepare Lettuce Cups (optional)
  1. If you’re serving this as lettuce cups, lay a few leaves of butter lettuce on a plate. Stir in diced avocado into the bean salad, then spoon a portion of the mix into each leaf. Add a small spoonful of rice to the center for added texture and drizzle with any residual dressing.

Notes

Feel free to customize this salad by adding ingredients like bell peppers or other seasonal veggies for added nutrition and flavor. Make this salad a day ahead; the flavors continue to meld and improve. Use a food processor for quick dressing emulsification. Substitute beans and veggies based on what you have available to minimize waste.