Mixed Bean Salad With Pickled Ginger

• Juice of 2 limes (about 4 tablespoons)
• 2 tablespoons white miso
• 1 teaspoon Dijon mustard
• 2 teaspoons rice wine vinegar
• 1 teaspoon brown sugar
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1/4 cup mild vegetable oil, such as safflower or peanut
• Salt and pepper, to taste
• 1 1/2 cups raw fresh shelling beans, such as cranberry beans, butter beans or black-eyed peas, from about 2 pounds beans in the pod (may substitute frozen edamame or baby lima beans)
• 2 pounds small green beans, yellow wax beans and Romano beans, or a single type, topped and tailed
• 4 scallions, thinly sliced
• 2 tablespoons julienned pickled ginger (see note)
• 2 teaspoons toasted black sesame seeds, for garnish

1. In a small bowl, put lime juice, miso, mustard, rice wine vinegar and brown sugar.
2. Whisk together, dissolving ingredients, until mixture is creamy, a minute or so.
3. Add soy sauce, sesame oil and vegetable oil and whisk again.
4. Taste, adding salt and pepper as desired.
5. Put the shell beans and a good pinch of salt in a small saucepan with just enough water to cover.
6. Simmer gently for 20 to 30 minutes, until tender.
7. Let cool in cooking liquid.
8. (If using frozen beans, just drop in salted boiling water for 1 minute, then drain.)
9. Fill a large saucepan 3/4 full with well-salted water and bring to a boil.
10. Add green beans, yellow wax beans and Romano beans and simmer for 2 to 3 minutes, until firm-tender.
11. Drain and spread out on a towel to cool.
12. (If the different kinds of beans vary greatly in size, cook in separate batches.)

white miso, mustard, rice wine vinegar, brown sugar, soy sauce, sesame oil, vegetable oil, salt, fresh shelling beans, green beans, scallions, ginger, sesame seeds

Taken from cooking.nytimes.com/recipes/1016760 (may not work)