Asian-Style 3 Bean Salad
- 1 pound string beans, trimmed and cut into 1-inch pieces
- 1 (10-ounce) bag frozen shelled edamame (green soy beans)
- 3 tablespoons canola oil
- 3 tablespoons rice wine vinegar
- 1/4 cup 100 percent fruit apricot preserves
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 (15-ounce) can black beans, drained and rinsed
- 2 scallions, sliced
- Salt
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes.
- Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger.
- Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat.
- Season with salt, to taste.
string beans, canola oil, rice wine vinegar, preserves, sugar, freshly grated ginger, black beans, scallions, salt
Taken from www.foodnetwork.com/recipes/ellie-krieger/asian-style-3-bean-salad-recipe.html (may not work)