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Ginger Shallot Chopped Bean Salad on Lettuce Cups

Here's how you make Ginger Shallot Chopped Bean Salad on Lettuce Cups
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  • Servings: 4-6
  • Prep: 30m
  • Cook: 30m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • 1 1/2 cups edamame
  • 15 ounces canellini beans (1 can)
  • 3 cucumbers, diced
  • 1 jalapeño, thinly sliced
  • 2 scallions, thinly sliced
  • 1/3 cup cilantro, chopped
  • 1 tablespoons toasted sesame seeds
  • 1 avocado, diced
  • 1 small shallot, finely minced
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, grated
  • 1 lemon, juice and zest
  • 1 teaspoon rice vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • Kosher salt to taste
  • 1 lettuce, butter
  • 4 cups white rice, cooked
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: To a large mixing bowl add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro and sesame seeds.

  • Step 2: Place the diced shallot in a bowl with cold water and soak for 5 minutes. Drain, rinse and pat dry. Then add to a jar with a generous pinch of salt, ginger, garlic, lemon zest and juice, vinegar and mustard and allow to marinate for 5 minutes. Add in the maple syrup and oil, then seal the jar and shake vigorously until the dressing has emulsified. Taste and adjust the flavors as needed.

  • Step 3: Pour the dressing over the bean mix and toss to combine.

  • Step 4: Store the bean mix in the fridge for at least 30 minutes before enjoying.

  • Step 5: To make lettuce cups, lay a few leaves of butter lettuce on a plate and stir in the avocado into the bean salad.

  • Step 6: Add a spoon of rice to the center of each leaf and then top with 1-2 spoons of the bean salad. Drizzle some dressing on top.

  • Step 7: Eat.

We hope you enjoy this recipe!

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