Bethany's Vegan Kitchen

This bright, tasty salad is really quick to make and ideal for lunch. It combines edamame, black beans, sweetcorn and vegetables, in a vibrant miso and lime dressing. You can serve this as it is, or serve it as a side salad along with a main dish. As usual, I love a mixture of flavours and textures when it comes to salads. This combines crunchy salad vegetables, soft black beans and tender edamame. With a deeply savoury, mildly spiced dressing

Serves: Four Prep time: 10 minutes

You’ll need:

1. One 400g tin of black beans, drained and thoroughly rinsed
2. One 200g tin of sweetcorn, drained
3. 235g cooked edamame beans
4. Three spring onions, thinly sliced
5. 75g cucumber, chopped
6. 75g radish, thinly sliced
7. Optional: One quarter of a teaspoon of both black and white sesame seeds to garnish

For the dressing you’ll need:

1. The juice of one lime
2. One tablespoon of toasted sesame oil
3. One tablespoon of neutral oil, I used vegetable oil
4. One tablespoon of miso paste
5. One tablespoon of soy sauce
6. One quarter of a teaspoon of cayenne pepper
7. One teaspoon of agave nectar
8. Half a teaspoon of ground ginger

Method:

• This salad is really quick to put together, all you need to do is prepare the beans, sweetcorn and salad vegetables, and add them into a mixing bowl
• Add the dressing ingredients into a small dish and whisk together until completely smooth
• Drizzle the dressing over the salad and fold together, ensuring the dressing is evenly mixed through the salad
• Pop in the fridge for 20 or so minutes before serving, garnish with the sesame seeds if using, then serve