Every week I make a dense bean salad

One of my favorites from my new cookbook Violet Cooks, available for pre-order now!!! Recipe below to give you guys a sneak peek! Ingredients For the Salad 1-15oz can of butter beans 1-10oz bag edamame 5 Persian cucumbers 1-10oz bag of green beans (freezer bag of diced green beans works too) 1 bunch scallions, thinly sliced 1 bunch of cilantro, chopped 1 cup roasted salted peanuts 2 cups shredded purple cabbage ½ cup toasted sesame seeds 1 rotisserie chicken, shredded For the Dressing 1/2 cup avocado oil 2 tbs toasted sesame oil ¼ cup rice wine vinegar Pinch of red pepper flakes 2 tbs miso paste 2 tbs tamari Big pinch of kosher salt Instructions 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. @HarperCollins @William Morrow Books