Mixed Bean Salad With Pickled Ginger Recipe

Name: Mixed Bean Salad With Pickled Ginger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Juice of 2 limes (about 4 tablespoons); 2 tablespoons white miso; 1 teaspoon Dijon mustard; 2 teaspoons rice wine vinegar; 1 teaspoon brown sugar; 2 teaspoons soy sauce; 1 teaspoon toasted sesame oil; 1/4 cup mild vegetable oil, such as safflower or peanut; Salt and pepper, to taste; 1 1/2 cups raw fresh shelling beans, such as cranberry beans, butter beans or black-eyed peas, from about 2 pounds beans in the pod (may substitute frozen edamame or baby lima beans); 2 pounds small green beans, yellow wax beans and Romano beans, or a single type, topped and tailed; 4 scallions, thinly sliced; 2 tablespoons julienned pickled ginger (see note); 2 teaspoons toasted black sesame seeds, for garnish

Servings: persons

Juice of 2 limes (about 4 tablespoons)
2 tablespoons white miso
1 teaspoon Dijon mustard
2 teaspoons rice wine vinegar
1 teaspoon brown sugar
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/4 cup mild vegetable oil, such as safflower or peanut
Salt and pepper, to taste
1 1/2 cups raw fresh shelling beans, such as cranberry beans, butter beans or black-eyed peas, from about 2 pounds beans in the pod (may substitute frozen edamame or baby lima beans)
2 pounds small green beans, yellow wax beans and Romano beans, or a single type, topped and tailed
4 scallions, thinly sliced
2 tablespoons julienned pickled ginger (see note)
2 teaspoons toasted black sesame seeds, for garnish

1
In a small bowl, put lime juice, miso, mustard, rice wine vinegar and brown sugar.
2
Whisk together, dissolving ingredients, until mixture is creamy, a minute or so.
3
Add soy sauce, sesame oil and vegetable oil and whisk again.
4
Taste, adding salt and pepper as desired.
5
Put the shell beans and a good pinch of salt in a small saucepan with just enough water to cover.
6
Simmer gently for 20 to 30 minutes, until tender.
7
Let cool in cooking liquid.
8
(If using frozen beans, just drop in salted boiling water for 1 minute, then drain.)
9
Fill a large saucepan 3/4 full with well-salted water and bring to a boil.
10
Add green beans, yellow wax beans and Romano beans and simmer for 2 to 3 minutes, until firm-tender.
11
Drain and spread out on a towel to cool.
12
(If the different kinds of beans vary greatly in size, cook in separate batches.)

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Juice of 2 limes (about 4 tablespoons), 2 tablespoons white miso, 1 teaspoon Dijon mustard, 2 teaspoons rice wine vinegar, and more.

Yes, Mixed Bean Salad With Pickled Ginger falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mixed Bean Salad With Pickled Ginger

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions