The Instagram logo

White Bean Salad with Miso-ginger Dressing Recipe


1 large or 2 small


For the beans

  • 2tsp olive oil
  • 35g pine nuts
  • 2 spring onions, white parts only, chopped, green parts reserved for the salad
  • 1 x 400g can white beans (or butter beans or cannellini beans), drained and rinsed
  • ½ tsp garlic powder or 1 garlic clove, minced
  • ¼ tsp sea salt, or to taste
  • 1 pinch of freshly cracked black pepper

For the dressing

  • 1tbsp light miso paste or chickpea miso
  • Juice of ½ lemon
  • 1tbsp water
  • 1tbsp maple syrup
  • 1tbsp olive oil
  • 1tsp apple cider vinegar
  • ½ tsp minced or grated fresh ginger, or more to taste

For the salad

  • 90-120g fresh baby spinach
  • 1 ripe avocado, peeled, pitted and cubed
  • 2 radishes, thinly sliced (optional)
  • 150g fresh strawberries, sliced or quartered (no need to remove the green part!)
  • juice of ½ lemon
  • chopped fresh parsley and chives, for garnish (optional)


For the beans, heat the olive oil in a non-stick pan and add the pine nuts once the pan is hot. Toast the pine nuts over a medium-high heat for 2 minutes, then add the white parts of the spring onions, beans, garlic, salt and pepper. Cook for 2-3 more minutes, until warmed through. Set aside to cool down a little.

While the beans cool, make the dressing by blending all the ingredients using a stick blender or small food processor. (You can mix it using a fork or whisk too, but the result will be a little less creamy.)

Mix the beans with the salad ingredients and serve with the miso-ginger dressing. Best enjoyed immediately.

Recipe courtesy of Best of Vegan: 100 recipes from around the world that celebrate comfort, culture and community by Kim-Julie Hansen (Pavilion Books). Image Kim-Julie Hansen.


Read more recipes from Rude Health Magazine...

Read the Food articles archive...