• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetables, Vegetarian, Vegetarian Proteins · September 14, 2023

Shishito Pepper Salad with Sizzled Mint & Sesame

Jump to Recipe Print Recipe

This shishito pepper salad is one of my go-to, easy-but-impressive, lunches or dinners. And yes, it’s just a can of beans and some sizzled veggies, but somehow, it feels interesting and exciting, and I can only credit the mint, sesame and coriander for that. They are staples in Persian cooking, and I’ve started to find myself drawn towards their flavor profile more and more. And after blistering some shishito peppers, they were just begging for some sizzled spices to go with them!

This is my favorite quick and easy dinner if you are looking for something filled with protein, truly nourishing, and packed with flavor. It’s plant-based, easy to make, and surprisingly filling – most likely thanks to the olive oil and butter beans. (Ahem – mediterranean diet who??) But, of course, amid all its flavors, I couldn’t skip the pickled red onion. This salad has plenty of *zing* to it, but the punch of sweet, salty and briny flavor the onions give is simply irreplaceable.

Table of contents

  • First, let’s talk about shishito peppers
  • Ingredients you will need for this simple shishito pepper salad
  • How to prepare this salad
  • Watch the recipe here

First, let’s talk about shishito peppers

Shishito peppers are one of my favorite bases for a warm salad. They are light, easy to cook, and some have a hidden spice in them that won’t hurt (I promise), but just adds an extra kick! They char beautifully, which is how you have probably seen them served. In restaurants, I usually see blistered shishitos served whole, instead of chopped up like in this shishito pepper salad. There’s nothing wrong with this per se, but it just feels like there are so many other ways to eat shishito peppers! I prefer multiple kinds of shishito-service, but in this salad specifically, I thought I would switch it up.

Shishito peppers are a mild pepper, and you will usually find them green, although sometimes they can be red, or a mixture of both. The peppers start red, but as they ripen, that’s how you get to their signature green color. I find them in most grocery stores, but if you’re stumped, you can usually find them at Asian specialty grocers as well!

Ingredients you will need for this simple shishito pepper salad

This salad is minimal, but the flavor return is BIG. Here is the bulk of what you will need:

  • 1 pound shishito peppers, stems removed
  • Extra-virgin olive oil
  • 2 tablespoons white sesame seeds
  • 1 teaspoon dried mint
  • 1 teaspoon freshly ground coriander pods
  • 1/4 teaspoon red pepper flakes
  • Diamond Crystal kosher salt
  • 2 teaspoons sherry vinegar, or red wine vinegar
  • 2 teaspoons honey
  • 1 15 ounce can butter beans, drained and rinsed
  • 1/4 cup picked red onions, for serving
  • Aleppo pepper flakes optional, for serving

How to prepare this salad

This shishito-bean salad is relatively easy (that’s the whole point!) Just start by cooking the peppers in batches. Blister the shishito peppers. Set a pan over medium heat and add a tablespoon of olive oil. Cook the peppers undisturbed for 4-5 minutes, or until they form char marks, agitate the pan and cook again until all sides are blistered. Transfer to a cutting board.


When the peppers are cool enough to handle, chop them up crosswise into bite-sized pieces.
Keep the pan over medium heat and add 2-3 more tablespoons of olive oil. Add the sesame seeds and toast, stirring often, until they are golden. Add the mint, coriander, red pepper flakes and a hefty pinch of salt. Give everything a swirl, then turn off the heat.


Add the vinegar and honey and stir into the sesame mixture. Taste and season. Then add in the shishto peppers and mix to coat. Add in the butter beans and mix again.


Plate into two bowls and top with the red onions (don’t skip these, their zing is irreplaceable!) and sprinkle with Aleppo pepper as you prefer.

And that’s it for this shishito pepper salad with sizzled sesame, dried mint and coriander!

And if you make it and take pics, please tag me on Instagram or Pinterest, I would love to see. And of course, leave a comment if you have any questions! You all know this is the best place to reach me <3

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Shishito Pepper Salad with Sizzled Mint & Sesame

4 from 1 vote
This shishito pepper and butter bean salad is a full meal that takes merely minutes to make. It's nutty from sizzled sesame seeds, and the punch of dried mint and coriander pods takes it to another level or sweet and savory. It's zippy and a delight to eat, plus easy and healthy, which what more can you ask for?
Print Recipe Pin Recipe
Prep Time:10 minutes mins
Cook Time:15 minutes mins
Total Time:25 minutes mins
Course: Main Course, Salad
Cuisine: American, Persian
Keyword: butter beans, shishito peppers
Servings: 2 servings

Equipment

  • 1 large sauté pan

Ingredients

  • 1 pound shishito peppers stems removed
  • Extra-virgin olive oil
  • 2 tablespoons sesame seeds
  • 1 teaspoon dried mint
  • 1 teaspoon freshly ground coriander pods
  • 1/4 teaspoon red pepper flakes
  • Diamond Crystal kosher salt
  • 2 teaspoons sherry vinegar or red wine vinegar
  • 2 teaspoons honey
  • 1 (15-ounce) can butter beans drained and rinsed
  • 1/4 cup picked red onions for serving
  • Aleppo pepper flakes optional, for serving

Instructions

  • In two batches, blister the shishito peppers. Set a pan over medium heat and add a tablespoon of olive oil. Cook the peppers undisturbed for 4-5 minutes, or until they form char marks, agitate the pan and cook again until all sides are blistered. Transfer to a cutting board.
  • When the peppers are cool enough to handle, chop them up crosswise into bite-sized pieces.
  • Keep the pan over medium heat and add 2-3 more tablespoons of olive oil. Add the sesame seeds and toast, stirring often, until they are golden.
  • Add the mint, coriander, red pepper flakes and a hefty pinch of salt. Give everything a swirl, then turn off the heat.
  • Add the vinegar and honey and stir into the sesame mixture. Taste and season.
  • Add in the shishto peppers and mix to coat. Add in the butter beans and mix again.
  • Plate into two bowls and top with the red onions (don't skip these, their *zing* is irreplaceable!) and sprinkle with Aleppo pepper as you prefer.

Posted In: Dairy Free, Gluten Free, Recipes, Salads + Soups, Special Diets, Vegan, Vegetables, Vegetarian, Vegetarian Proteins

You’ll Also Love

Banana Spinach Pancakes
Tofu Cutlets with Avocado & Citrus Sprout Salad
Red Wine Braised Cabbage

Reader Interactions

Comments

  1. gabby says

    September 27, 2023 at 12:12 pm

    4 stars
    Unsure if my mint missed the mark! I could not find dried mint for the life of me (went to two stores) so I had to use fresh mint. It was a unique take on shishito peppers and the sesame seeds are what really did it for me. I think I’ll add more fresh mint next time and keep an eye out for dried mint!

    • Justine says

      September 27, 2023 at 9:23 pm

      McCormick sells dried mint if all else fails! You can also find it at some Persian grocery stores, where it’s usually sold in bulk (which yes…I bought it in bulk once lol)

  2. Marlene says

    October 5, 2023 at 4:21 pm

    I’m thinking that any kind of white bean can be used (cannellini or great northern) for this dish. Is there any reason you’re using butter beans?

    • Justine says

      October 6, 2023 at 12:41 am

      I love their size! They pair nicely up against the shishitos, but you’re right, any will work!

Next Post >

Fig Upside-Down Cake with Brown Butter & Rye

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Cherry Muffins with Salty Pistachio Sugar

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Spiced Carrot and Chickpea Slaw with Cucumber Salad

  • Homemade Butter

  • Broken Plane Cocktail

Latest on Instagram

I was in the mood for a lot of vegetables that doe I was in the mood for a lot of vegetables that doesn’t ~feel~ like a lot of vegetables, you know?

https://justinesnacks.com/spiced-carrot-and-chickpea-slaw-with-cucumber-salad/

#healthyrecipes #summervegetables
Cherry muffins with salty pistachio sugar! 🍒🍒 and wow it feels good to be back 

https://justinesnacks.com/cherry-muffins-with-salty-pistachio-sugar/

#cherrymuffins #summerbaking
5-minute single-serving cowboy caviar with @patago 5-minute single-serving cowboy caviar with @patagoniaprovisions Sardines + Beans, (which yes, Patagonia makes tinned fish!) #sponsored

I thought it would need more, but it’s a recipe that really needs nothing else. Plus I love that it’s good for us but also good for the planet.

You can find Patagonia Provisions Sardines + Beans at @wholefoods nationwide, and you can find where to shop Patagonia Provisions at the link in my bio 💚 🐠
Lime-tart fruit with sesame halva crumble! A good Lime-tart fruit with sesame halva crumble! A good 20-minute (or last minute) dessert for when the peaches are too good to pass up. Page 262 of “Justine Cooks,” in your local library (or I’m sure there’s a PDF of it floating around somewhere!)

#summerdesserts
A Basil Potato Salad. No, I never thought we’d A Basil Potato Salad.

No, I never thought we’d get here, either. 

But I kind of love it - not too heavy, filled with texture, hit with that same (light!) acidic element that we all know a potato salad needs. Take this and impress your grandpa (..idk I feel like family members love a potato salad). 

https://justinesnacks.com/basil-potato-salad/

#potatosaladrecipe
A little no-cook spaghetti for the holiday weekend A little no-cook spaghetti for the holiday weekend 🍅

https://justinesnacks.com/chili-crab-spaghetti/

#nocookrecipes
@tillamook Oregon Strawberry ice cream sandwiches, @tillamook Oregon Strawberry ice cream sandwiches, because whenever I make a cookie crust for a pie I’m always wondering why we don’t do the same with ice cream sandwiches? #TillamookPartner
 
And Tillamook has the best ice cream in your grocery store hands down, and I am never without either their Oregon Strawberry or Vanilla Bean. Both taste so creamy and so LUXE. Long live summer and long live Tillamook dairy. If you need me, I’ll be in the ice cream section 🙂‍↕️
 
My recipe can be found on Tillamook’s site, and I hope you make these ice cream sandwiches for a crowd this summer 💚

https://www.tillamook.com/recipes/extra-pink-ice-cream-sandwiches
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue