Wasabi Three-Bean Salad

• 1 pound green beans, trimmed and cut into 1-inch pieces
• 1 pound frozen shelled edamame (soybeans--available in health-food stores and most supermarkets)
• 1/2 pound fresh bean sprouts
• 1/4 cup Japanese pickled ginger, minced
• 3 tablespoons liquid from jar of Japanese pickled ginger
• 2 garlic cloves, minced
• 2 tablespoons canola oil
• 2 tablespoons soy sauce
• 1 tablespoon wasabi powder or paste
• 1 teaspoon salt
• 4 scallions, minced

1. Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking.
2. In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.

green beans, sprouts, ginger, liquid from, garlic, canola oil, soy sauce, wasabi powder, salt, scallions

Taken from www.myrecipes.com/recipe/wasabi-three-bean-salad (may not work)