Prep 0 mins
Cook 20 mins
Found this recipe on one of those grocery recipe cards from the produce section. This is a very different twist on an Asian dish in my opinion by using the black beans with the snow peas and edamame (baby soybeans). I could not find seasoned rice vinegar so I used plain rice vinegar...maybe I don't understand what they are calling for with that ingredient.
- 1⁄3 cup orange marmalade
- 1⁄4 cup toasted sesame oil
- 1⁄4 cup seasoned rice vinegar
- 4 teaspoons gingerroot, peeled & grated
- 1 (15 ounce) can black beans, rinsed & drained
- 1 small red bell pepper, seeded & cut into thin strips
- 3 green onions, sliced
- 1 (12 ounce) bagfrozen shelled edamame
- 1 lb fresh snow pea, trimmed
- salt & pepper
- 1 (11 ounce) can mandarin orange sections, drained
- Stir together marmalade, oil, vinegar and ginger and set aside.
- In a large bowl combine the black beans, bell pepper and green onions and set aside.
- Cook edamame in large pan of boiling water according to package directions. Add snow peas to pan during the last 2 minutes of cooking. Drain and rinse with cold water.
- Add edamame, snow peas and reserved dressing to the bean mixture; tossing to coat. Season with salt and pepper to taste. Add orange sections and lightly toss. Serve immediately.
LOVED this!!!! I microwaved the edamame for 3 minutes then rinsed. Used garlic chives in place of the scallions. And Roasted red pepper. This is full of flavor you don`t need to add salt and pepper. Made for ZWT 6. Thanks for the yummy eats!
Bright, colorful, and crunchy! This is a refreshing twist on a salad, loaded with a variety of flavors and textures. Wonderful! Thanks for sharing!