I often make salad using canned Mixed Beans and Edamame beans. And for the bean salad, the essential ingredient is crunchy fresh Carrot. You can add other crunchy fresh vegetables such as Radish and Cucumber, but Carrot’s crunchiness is absolutely the best match to the Edamame beans which have quite crunchy texture.


4 Servings


1 can (*400g) Mixed Beans / Four Beans *drained and rinsed
1/2 cup Edamame *removed from pods
1/2 to 1 Carrot *cut into small pieces
1/4 Red Onion *finely chopped
1-2 tablespoons Parsley *finely chopped
1/2 to 1 Pickled Cucumber *finely chopped
1/2 tablespoon Whole Grain Mustard
1/2 tablespoon Lemon Juice
1 pinch Sugar
Chilli OR Tabasco as required
Salt & Freshly Ground Black Pepper to taste

  1. Combine all ingredients in a bowl. I recommend to keep in fridge overnight. Next day, the salad tastes much better.