Wasabi Three Bean Salad

• 1 lb green beans, trimmed and cut into 1-inch pieces
• 1 lb frozen shelled edamame
• 1/2 lb fresh bean sprout
• 1/4 cup japanese pickled ginger, minced
• 3 tablespoons japanese pickled ginger liquid, see note
• 2 garlic cloves, minced
• 2 tablespoons canola oil
• 2 tablespoons Braggs liquid aminos
• 1 tablespoon wasabi powder or 1 tablespoon wasabi paste
• 1 teaspoon salt
• 4 scallions, minced

1. NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
2. In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
3. Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
4. Rinse the green bean/soy with cold water to stop cooking.
5. Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
6. Add in the beans and sprouts plus the scallions and toss.

green beans, edamame, fresh bean sprout, ginger, ginger liquid, garlic, canola oil, braggs, wasabi powder, salt, scallions

Taken from www.food.com/recipe/wasabi-three-bean-salad-199847 (may not work)