Description
This chili crisp bean salad takes full advantage of summer veggies (like sugar snap peas), paired with a few pantry staples and a fabulous chili crisp ginger dressing.
Ingredients
Scale
Base
- 1 cup (140 g or 5 oz) frozen shelled edamame
- 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 ginger
- 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 preference
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.