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.
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 1 (10 ounce) bagfrozen 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
- 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.