Asian-Style Three Bean Salad

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 (10 ounce) bag frozen shelled edamame
• 3 tablespoons canola oil
• 3 tablespoons rice wine vinegar
• 1/4 cup apricot preserves (100% fruit)
• 1 tablespoon sugar
• 1 teaspoon freshly grated gingerroot
• 15 ounces black beans, drained and rinsed
• 2 scallions, sliced
• salt, to taste

1. Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
2. In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
3. Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
4. Serve at room temperature or chilled.

green beans, canola oil, rice wine vinegar, apricot preserves, sugar, gingerroot, black beans, scallions, salt

Taken from www.food.com/recipe/asian-style-three-bean-salad-296094 (may not work)