View Greek-Japanese two bean salad

Greek-Japanese two bean salad

Meal type: ,

Diet type: ,

Prep time: 10 minutes

Print this Recipe

Lunch, Side Dishes, Vegan, Vegetarian

About this recipe

‘Meet, eat, repeat’ is the life lesson that inspired this recipe – you can find it here.

This salad is dressed with familial meaning that predates me; it was the side dish that in fact stood centre table of dinners shared by my mum and dad, in their early days as a couple. My mum was a north London girl of the 1960s, and sailed the on the ship of Captain Birds Eye. My dad however, having grown up in Cyprus, was used to fish going from sea to skewer in the same time it took to cook a fish finger. So that both of their dinner needs were met, my mum would cook a whole white flatfish for my dad, and fish fingers for herself. And she would make this salad to go with – it was a place they could meet in the middle and eat similar food. At the start of their relationship, this salad helped them to meet, eat, repeat.

I’ve freshened up the salad by adding Japanese ingredients and flavours. The edamame beans work well with the creamy butter beans, which are classically Greek. It’s also a fitting recipe for today’s life lesson; salads are all about layers and building flavour. The mirin-mint vinaigrette sweetly connects the whole dish. And this recipe is all about bids for connection – two cultures, two beans, two people.

  • 1 tin butter beans (the standard 400g ones)
  • 100g fresh edamame beans
  • 6 cherry tomatoes
  • 1/3 pointed red pepper
  • 1/3 pointed yellow pepper

For the dressing:

  • 3 tablespoons oil
  • Juice of ½ lemon
  • 1 teaspoon mirin
  • ½ teaspoon dried mint
  • ½ teaspoon dried mint
  1. Tip the entire contents of the butter bean can into a bowl and microwave for 2 minutes – you just want to get a little heat through the beans, which helps everything to amalgamate later.
  2. Drain the butter beans and place into a bowl with the edamame beans.
  3. Slice the cucumber into half-moons, halve the cherry tomatoes and thinly slice the red and yellow peppers. Add to the bean bowl.
  4. Put all of the dressing ingredients into a small jar and shake to combine.
  5. Pour the dressing over the salad, mix everything well, and serve.

This recipe will serve 2 as a main or 4 as a side dish.

Share this page