Prepare the vegetables: chop the cucumber, bell pepper, shallot, and green onions
Cook or thaw the frozen edamame according to package directions
Combine edamame, white beans, and chopped vegetables in a large bowl
Make the miso dressing by whisking together miso, red wine vinegar, sesame oil, soy sauce, lime juice, maple syrup, and minced garlic
Pour the miso dressing over the salad and toss to combine
Top with sesame seeds
Serve with seaweed snacks on the side
