Asian Three-Bean Salad

• Kosher salt
• 12 ounces green beans, trimmed
• 12 ounces yellow wax beans, trimmed
• 1 1/2 cups frozen shelled edamame
• 2 teaspoons sesame seeds
• 1/2 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 1/4 cup mustard vinaigrette (see directions)
• 2 tablespoons pickled ginger, finely chopped
• 1/2 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
• 1 tablespoon ponzu sauce
• 1/2 teaspoon toasted sesame oil (optional)

1. Bring a large pot of salted water to a boil.
2. Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes.
3. Drain the beans and edamame and run under cold water.
4. Shake off the excess water and transfer to a large bowl.
5. Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes.
6. Remove from the heat.
7. Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans.
8. Toss to combine; season with salt.
9. Mustard Vinaigrette
10. Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl.
11. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth.
12. Add more salt and pepper to taste.
13. (Makes about 1 cup.)
14. Photograph by Ryan Liebe

kosher salt, green beans, yellow wax beans, edamame, sesame seeds, fresh cilantro, scallions, vinaigrette, pickled ginger, red, ponzu sauce, sesame oil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/asian-three-bean-salad.html (may not work)