Sake-Marinated Four-Bean Salad

• 2 cups frozen shelled edamame (green soybeans)
• 2 cups (1-inch) sliced haricots verts
• 1 cup vertically sliced red onion
• 1 (15-ounce) can dark red kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup rice vinegar
• 3 tablespoons sake
• 1 tablespoon olive oil
• 2 teaspoons brown sugar
• 1 teaspoon finely chopped peeled fresh ginger
• 1/2 teaspoon salt

1. Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.
2. Cook haricots verts in boiling water 1 minute or until crisp-tender. Drain and plunge beans into ice water; drain. Add haricots verts, onion, kidney beans, and black beans to edamame.
3. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.

verts, red onion, dark red kidney beans, black beans, rice vinegar, sake, olive oil, brown sugar, fresh ginger, salt

Taken from www.myrecipes.com/recipe/sake-marinated-four-bean-salad (may not work)