Dense Bean Salad with Rotisserie Chicken

Rinse and drain the butter beans and edamame add them to a large bowl.

Use the side of your knife to smash your cucumbers. Chop the smashed cucumber, sprinkle with salt, and add it to the bowl.

If using frozen green beans, microwave briefly to thaw or per package; if fresh, blanch 2–3 minutes in boiling water, then shock in ice water. Dice into small pieces.

Add the scallions, cilantro, green beans, roasted peanuts, cabbage, and sesame seeds to the bowl.

Shred the rotisserie chicken and add it to the bowl.

In a small jar or blender, mix together the avocado oil, sesame oil, vinegar, red pepper flakes, miso paste, tamari, and salt.

Pour the dressing over salad and toss.