Asian Style 3 Bean Salad Recipes

ASIAN-STYLE 3 BEAN SALAD

Asian-Style 3 Bean Salad image

Provided by Ellie Krieger

Time 34m

Yield 8 (3/4 cup) servings

Number Of Ingredients 10

Ingredients

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

Steps:

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.

ASIAN-STYLE THREE BEAN SALAD

Asian-Style Three Bean Salad image

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.

Provided by FLKeysJen

Categories Soy/Tofu

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb green beans, trimmed and cut into 1-inch pieces
1 (10 ounce) bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup apricot preserves (100% fruit)
1 tablespoon sugar
1 teaspoon freshly grated gingerroot
15 ounces black beans, drained and rinsed
2 scallions, sliced
salt, to taste

Steps:

Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
Serve at room temperature or chilled.

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