1/1 Photo of Asian-Style Three Bean Salad
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.
My Private Note
Units: US | Metric
- 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
- 1Put 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.
- 2In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
- 3Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
- 4Serve at room temperature or chilled.
Browse Our Top Soy/Tofu Recipes
Nutritional Facts for Asian-Style Three Bean Salad
Serving Size: 1 (151 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 218.0
- Calories from Fat 72
- Total Fat 8.0 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 13.9 mg
- Total Carbohydrate 28.9 g
- Dietary Fiber 8.1 g
- Sugars 6.1 g
- Protein 10.4 g
The following items or measurements are not included:
rice wine vinegar