Ginger Shallot Chopped Bean Salad

• 1½ cupsfrozen edamame — thawed
• 15 ozcanned cannellini beans — drained, rinsed, 1 can
• 3Persian cucumbers — diced
• 1jalapeño — thinly sliced
• 2scallions — thinly sliced
• ⅓ cupcilantro leaves — minced
• 1 tbsptoasted sesame seeds — optional
• 1avocado — diced

Ginger Shallot Vinagrette

• 1small shallot — finely minced, 3 tbsp
• 1 tbspfresh ginger — grated
• 1garlic — grated
• 1lemon — juice and zest
• 1 tsprice vinegar
• 1 tspdijon mustard
• 1 tbspmaple syrup
• 3 tbspextra virgin olive oil
• —Kosher salt