Sweet-Tart Asian-Style Three Bean Salad

By jodieg

Ingredients

• 1 pound fresh green beans, trimmed & cut into 1-inch pieces
• One 10 oz bag frozen shelled edamame
• 3 Tbs canola oil
• 3 Tbs rice vinegar
• 1/4 cup 100%-fruit apricot preserves
• 1 Tbs sugar
• 1 tsp peeled & grated fresh ginger
• One 15 oz can blacked beans, preferably low sodium, drained & rinsed
• 2 scallions (white & green parts), thinly sliced
• Salt to taste

Preparation

Step 1

Put the green beans & frozen edamame in a steamer basket over serval inches of boilin gwater & steam for 4 minutes

Drain them well, then transfer to a large bowl & put them in the refrigerator to cool for 15 minutes or longer

In a small bowl whisk together the oil, vinegar, apricot preserves, sugar & ginger

Add the black beans & scallions to the green beans & edamame, drizzle them with the dressing & toss to coat

Season with salt & serve at room temperature or chilled.

***Note this will keep in the refrigerator in an airtight container for about 3 days***