Sweet-Tart Asian-Style Three Bean Salad

By Dianewaldron

Quick & simple to prepare.

Ingredients

• 1 pound Fresh Green Beans, trimmed and cut into 1-inch pieces
• One 10-oz bag frozen Shelled Edamame
• 3 T Canola Oil
• 3 T Rice Vinegar
• 1/4 C 100%-fruit Apricot Preserves
• 1 T Sugar
• 1 t peeled and grated Fresh Ginger
• One 15-oz can Black Beans, preferably low-sodium, drained and rinsed
• 2 Scallions (white and green parts), thinly sliced
• Salt to taste

Preparation

Step 1

Put the green beans and frozen edamame in a steamer basket over several inches of boiling water and steam them for 4 minutes. Drain well, then transfer the beans to a large bowl and put them in 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 green beans and edamame, drizzle with the dressing, and toss to coat. Season with salt, and serve at room temperature or chilled. This salad will keep in the refrigerator in an airtight container for about 3 days.