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Cucumber Bean Salad | Life with Betty Kay

Cucumber Bean Salad

Cucumber Bean Salad

15 mins prepServes 4

A refreshing cucumber bean salad made with great northern beans, cucumbers, green onions, avocado, jalapeño, cilantro, and spinach, dressed with a flavorful miso dressing. Storing it overnight enhances the flavors, and adding fresh spinach before serving gives it a vibrant touch.

4 servings

What you need

tamari

2 tbsp tamari

rice vinegar

¼ cup rice vinegar

lime juice

1 fl oz lime juice

great northern beans

1 can great northern beans

spinach

1 bunch spinach

cilantro

1 bunch cilantro

persian cucumber

1 persian cucumber

green onion

1 bunch green onion

hass avocado

sesame oil

¼ cup sesame oil

miso

2 tbsp miso

ginger

1 tbsp ginger

garlic

1 tbsp garlic

jalapeno

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Instructions

1: Drain and rinse the great northern beans.

2: Dice the persian cucumbers, green onions, jalapeño, and avocado.

3: Finely chop the cilantro and spinach.

4: In a bowl, combine the beans, cucumbers, green onions, avocado, jalapeño, cilantro, and spinach.

5: In a separate bowl, mix together the toasted sesame oil, rice vinegar, tamari, miso paste, grated ginger, grated garlic, and lime juice to create the dressing.

6: Pour the dressing over the salad and toss to coat.

7: Store the salad in the fridge to allow flavors to marinate overnight.

8: Before serving, add fresh spinach to your bowl if desired.

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