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High Protein Adzuki Bean Edamame Salad

Looking for a double-dose of plant-based protein? This vegan Adzuki Bean Edamame salad is your answer! Ready in under 10 minutes, this make a quick, easy, and satisfying plant-based meal.
Total Time10 minutes
Course: Lunch, Salad, Snack
Cuisine: Asian, Gluten-Free, Healthy, Plant-Based, Vegan, Vegetarian
Keyword: 10 minutes or less, asian, cooking for one, easy, gluten-free, healthy, one pot meal, pantry, plant-based, protein, quick, salad, simple, wfpb
Servings: 6
Calories: 228kcal

Ingredients

For the Salad:

  • 1 12-ounce bag frozen shelled edamame thawed
  • 1 15-ounce can red Adzuki beans drained and rinsed
  • 1 red bell pepper diced
  • 4 scallions green parts only, thinly sliced
  • 2 tbsp fresh cilantro chopped
  • 3 Persian cucumbers diced
  • 1 tbsp toasted sesame seeds

For the Dressing:

  • 2 tbsp unseasoned rice vinegar
  • 1 1/2 tbsp tamari or soy sauce
  • 1 1/2 tbsp almond butter
  • 1 1/2 tbsp maple syrup
  • 1 tsp Sriracha or other red chili hot sauce
  • 1 tsp toasted sesame oil
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder

Instructions

  • Combine all of the salad ingredients in a large bowl
  • In a small bowl, whisk together all of the dressing ingredients. You can also shake them together in a mason jar.
  • Pour the dressing onto the salad. Toss well to combine.
  • Taste to adjust seasoning. Enjoy!

Notes

Yield: 5 cups
You can make this oil-free by simply omitting the toasted sesame oil.
Feel free to swap out the almond butter with peanut butter, sunflower butter, or tahini...they all work great!