Spicy (or not) Asian Bean Salad

This one is great to bring to parties, as a side dish, as an easy lunch, or underneath a piece of fish (or in our case, halved, marinated eggplant).  Super easy and it's the reason my pantry shelf is about to crack under the weight of my many cans of beans.

As Spicy As You Like Asian Bean Salad

Ingredients:
-1 can black beans, drained and rinsed
-1 can white beans, drained and rinsed
-1 can kidney beans, drained and rinsed
-4 scallions, chopped
-1/2 cucumber, peeled or unpeeled (your preference), sliced thin
-1/2 cup halved cherry tomatoes (optional)
-1 tbsp. sesame oil
-1 clove minced garlic
-1 tbsp. miso paste
-3 tbsp. soy sauce
-1 tbsp. rice vinegar
-1 tbsp. sake
-1 tsp. sugar
-1 tsp ginger powder or 1 tsp. minced or grated fresh ginger
-anywhere from 1 tsp to 1 1/2 tbsp. Sriracha or sambal oelek

Method:

Put the drained and rinsed beans, cucumber, scallions, and tomatoes in a big bowl and mix.

Put the sauce ingredients (oil, garlic, miso, soy sauce, rice vinegar, sake, sugar, ginger, and hot sauce into a jar with a top, and shake vigorously until all combined and sugar dissolved.  Or put them in a bowl and whisk.

Pour sauce over bean salad and mix.  Serve!