Asian-Style 3 Bean Salad

By devogirl

by Ellie Krieger

Yield: 8 (3/4 cup) servings
Nutritional Analysis
Per Serving
Calories 178 Total Fat 7 g Saturated Fat 0 g Protein 7 g Total Carbohydrate 23 g Sugar 11 g Fiber 6 g Cholesterol 0 mg Sodium 217g

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

Preparation

Step 1

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.