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This chili crisp bean salad is perfect for late spring/early summer.
It takes full advantage of summer produce: sweet sugar snap peas and crunchy Persian cucumbers, paired with a few pantry staples and a fabulous chili crisp ginger dressing. It’s so easy to throw together, and it keeps well in the fridge for a couple of days.
Chili Crisp Bean Salad Ingredients
- Frozen shelled edamame
- Cannellini beans: Used Jovial’s jarred cannellini beans — they have a better texture and flavor than canned cannellini beans. Covered more about jarred vs. canned beans here!
- Sugar snap peas
- Persian cucumber: Any type of cucumber would work here. I like to use Persian cucumbers since they’re sweet and contrast great with the spicy dressing/sauce.
- Scallions: Just use the green part.
- Cilantro
- Lime juice
- Sesame seeds
- Honey: Swap this out for maple syrup or agave to make this vegan-friendly.
- Fresh garlic
- Fresh ginger
- Chili crisp: Use your favorite, and feel free to add more if you want this salad extra spicy.
- Sesame oil
- Kosher salt
Method
Prep the veggies — sugar snap peas, cucumber, and scallions. If you’re using farmer’s market sugar snap peas, make sure to trim them. Blanch the edamame and drain in a colander along with the cannellini beans. I like to turn the beans and edamame out onto a towel to get rid of any excess water.
Add the veggies, edamame, beans, cilantro, and lime juice to a large mixing bowl, set aside.
To make the dressing/sauce, add the toasted sesame seeds, honey, garlic, ginger, and chili crisp to a small heatproof bowl. Heat the sesame oil over medium-high until it looks shimmery, then pour it over the dressing ingredients. The hot sesame oil will flash-cook the ginger and garlic, and mellow out the aromatics. Stir to combine.
Pour the dressing over the salad, along with a generous pinch of salt, and toss to combine. Taste and adjust for salt as needed.
Serving & Storing
- Typically, I’m spooning this up on its own as a quick lunch. To make this a more complete meal, love serving this as a side along with fish (specifically salmon), or grilled steaks – it’s the perfect summer meal.Â
- Keep any leftovers in a glass container in the fridge — it keeps well for 2-3 days.Â
So excited for you to make this salad. Please leave a starred rating and review, love hearing your feedback!
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Chili Crisp Bean Salad
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Cuisine: Chinese, Japanese
Description
Ingredients
Base
- 1 cup (140 g or 5 oz) frozen shelled edamameÂ
- 1 jar (13.4 oz) Jovial cannellini beans, drained and rinsed
- 5 oz (160 g) snap peas, trimmed and thinly sliced on a bias*
- 1 persian cucumber or 3 mini cucumbers, halved and thinly sliced (102 g sliced)
- 3–4 scallions, thinly sliced on a bias (13 g sliced)
- 2 tbsp finely minced cilantro (5 g minced)
- 2 tbsp (20 g) lime juice
Marinade
- 1 tbsp (6 g) toasted sesame seeds
- 1 tbsp (15 g) honey
- 1 small clove garlic, finely grated
- 2 tsp (6 g) finely grated gingerÂ
- 1 tsp (6 g) chili crisp (use your favorite chili crisp and adjust to your spice level)
- 2 tbsp (22 g) sesame oil, heated
- Kosher salt – used a total of 1/2 tsp, but start with 1/4 tsp and adjust to preferenceÂ
Instructions
- Prep the salad base. Blanch the edamame and drain in a colander along with the cannellini beans. Add the beans to a large mixing bowl along with the snap peas, cucumber, scallions, cilantro, and lime juice. Set aside.
- Make the dressing. Add the toasted sesame seeds, honey, garlic, ginger, and chili crisp to a heatproof bowl. Heat the sesame oil over medium-high until it looks shimmery, then pour it over the dressing ingredients. The hot sesame oil will flash-cook the ginger and garlic, and mellow out the aromatics. Stir to combine.
- Toss everything together. Pour the dressing over the salad, along with a generous pinch of salt, and toss to combine. Taste and adjust for salt as needed.