Ginger Shallot Chopped Bean Salad on Lettuce Cups
Created by MsPia on February 13, 2025
- Servings: 4-6
- Prep Time: 30m
- Cook Time: 30m
- Recipe #44176
Ingredients
- 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
How to Make
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Step 1: To a large mixing bowl add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro and sesame seeds.
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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.
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Step 3: Pour the dressing over the bean mix and toss to combine.
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Step 4: Store the bean mix in the fridge for at least 30 minutes before enjoying.
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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.
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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.
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Step 7: Eat.
Nutritional Facts
- Serving Size: 1 (557.3 g)
- Calories 909
- Total Fat - 69.3 g
- Saturated Fat - 32.6 g
- Cholesterol - 150.1 mg
- Sodium - 890.3 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 9.7 g
- Sugars - 8.5 g
- Protein - 19.7 g
- Calcium - 113.3 mg
- Iron - 3.2 mg
- Vitamin C - 43.9 mg
- Thiamin - 0.3 mg