Ginger Shallot Chopped Bean Salad

Directions

1. 1

   Add the edamame, white beans, cucumbers, jalapeño, scallions, cilantro, and sesame seeds to a large mixing bowl.

2. 2

   Soak the diced shallot in cold water for 5 minutes, then drain, rinse, and pat dry.

3. 3

   Add the soaked shallot to a jar with a generous pinch of salt, ginger, garlic, lemon zest and juice, vinegar, and mustard.

4. 4

   Allow the dressing to marinate for 5 minutes, then add in the maple syrup and oil.

5. 5

   Seal the jar and shake vigorously until the dressing has emulsified.

6. 6

   Pour the dressing over the bean mix and toss to combine.

7. 7

   Store the bean mix in the fridge for at least 30 minutes before enjoying.

8. 8

   To make into lettuce cups, lay a few leaves of butter lettuce on a plate, then stir in the avocado into the bean salad.

9. 9

   Add a spoon of rice to the center of each leaf, then top with 1-2 spoons of the bean salad.

10. 10

    Use any of the residual dressing in the container to drizzle on top before enjoying.