Green Goddess Bean & Edamame Salad
Crunchy vegetables, chickpeas, creamy white beans, and edamame tossed in a bright dill-chive dressing with spinach, lime, and jalapeno.
Yield: approximately 6 generous servings; adjust portions to appetite.
Prep: about 25 minutes, plus 20–30 minutes chilling.
Salad
• 1 bunch radishes, trimmed and finely chopped (about 1 cup)
• 1 large cucumber, diced (about 2 cups; remove watery seeds if needed)
• 1 bell pepper, diced
• 1/2 medium red onion, finely diced
• 3 cups shredded cabbage
• 1 can (15–15.5 oz) chickpeas, drained and rinsed
• 1 can (15–15.5 oz) Great Northern white beans, drained and rinsed
• 1 cup shelled edamame, cooked according to package directions, cooled, and drained
• 1/2 cup chopped fresh dill, divided between salad and dressing
• 1/2 cup chopped fresh chives, divided between salad and dressing
Dressing
• 1 cup loosely packed baby spinach
• 1/4 cup of the chopped dill listed above
• 1/4 cup of the chopped chives listed above
• 3 tablespoons avocado oil or extra-virgin olive oil
• 1 tablespoon unseasoned rice vinegar, plus up to 1 tablespoon more to taste
• Juice of 1 lime, plus a second lime if desired
• 1 tablespoon Dijon mustard
• 1 jalapeno, stem and seeds removed, plus a second if desired
• 1/2 teaspoon garlic powder
• Salt, to taste
• 1–3 tablespoons water, only as needed for blending
To Serve
• 1–2 avocados, diced or sliced
• 1/4 cup unsalted pepitas (pumpkin seeds), optional
Instructions
1. Cook the shelled edamame according to its package directions. Cool and drain well. Rinse and drain the canned beans.
2. Chop the radishes, cucumber, bell pepper, and onion. Combine with the cabbage, chickpeas, white beans, and edamame in a large bowl.
3. Add half of the dill and half of the chives to the salad. Reserve the other half of each for the dressing.
4. Blend the spinach, reserved herbs, oil, 1 tablespoon rice vinegar, juice of 1 lime, Dijon, 1 jalapeno, garlic powder, and a small pinch of salt until smooth. Add water a tablespoon at a time only if needed. Taste before adding the second jalapeno, more vinegar, or juice from the second lime.
5. Toss the salad with about three-quarters of the dressing. Add the rest to your preference. Cover and refrigerate for 20–30 minutes, then toss again and adjust seasoning. Add another squeeze of lime if desired.
6. Divide into approximately 6 portions. Top individual servings with avocado and optional pepitas just before eating.
Katie’s Notes
• This version keeps the original oil-and-vinegar dressing; Greek yogurt is not required.
• The two different beans give a mixture of firm and creamy textures. Edamame adds another plant protein and a slightly firm bite.
• Start with less acid and heat. The lime, vinegar, Dijon, radishes, and raw onion already bring plenty of sharpness.
• For a milder onion flavor, soak the diced onion in cold water for 10 minutes, then drain and dry before adding.
• Refrigerate leftovers in a covered container and keep avocado and pepitas separate until serving.
