This is a colorful bean salad with an Asian twist. It’s also easy to double.

Makes 2 servings

1 cup cooked edamame beans
1/2 cup diced cucumber
1/2 cup diced white cabbage
1/2 red bell pepper, diced
1/2 small red onion, diced
1/2 cup bean sprouts, halved if they’re long
1 scallion, chopped
1 tsp. sesame seeds 
2-3 Tbsp. rice vinegar 
2-3 Tbsp. canola oil
Salt and white pepper

Toss the vegetables in a bowl, then add the dressing and season. Chill before serving.