Ginger Shallot Chopped Bean Salad on Lettuce Cups
"I got this recipe from Instagram. @plantbasedrd Catherine Perez - Vegan Registered Dietitian All her recipes look amazing. IMHO"
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (557.3 g)
- Calories 909
- Total Fat - 69.3 g
- Saturated Fat - 32.6 g
- Cholesterol - 150.1 mg
- Sodium - 890.3 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 9.7 g
- Sugars - 8.5 g
- Protein - 19.7 g
- Calcium - 113.3 mg
- Iron - 3.2 mg
- Vitamin C - 43.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
To a large mixing bowl add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro and sesame seeds.
Step 2
Place the diced shallot in a bowl with cold water and soak for 5 minutes. Drain, rinse and pat dry. Then add to a jar with a generous pinch of salt, ginger, garlic, lemon zest and juice, vinegar and mustard and allow to marinate for 5 minutes. Add in the maple syrup and oil, then seal the jar and shake vigorously until the dressing has emulsified. Taste and adjust the flavors as needed.
Step 3
Pour the dressing over the bean mix and toss to combine.
Step 4
Store the bean mix in the fridge for at least 30 minutes before enjoying.
Step 5
To make lettuce cups, lay a few leaves of butter lettuce on a plate and stir in the avocado into the bean salad.
Step 6
Add a spoon of rice to the center of each leaf and then top with 1-2 spoons of the bean salad. Drizzle some dressing on top.
Step 7
Eat.
Tips
No special items needed.
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