Prep 0 mins
Cook 15 mins
I like Three bean salad. I like Wasabi... well... From Real Simple.
- 1 lb green beans, trimmed and cut into 1-inch pieces
- 1 lb frozen shelled edamame
- 1⁄2 lb fresh bean sprout
- 1⁄4 cup japanese pickled ginger, minced
- 3 tablespoons japanese pickled ginger liquid, see note
- 2 garlic cloves, minced
- 2 tablespoons canola oil
- 2 tablespoons Braggs liquid aminos
- 1 tablespoon wasabi powder or 1 tablespoon wasabi paste
- 1 teaspoon salt
- 4 scallions, minced
- NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
- In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
- Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
- Rinse the green bean/soy with cold water to stop cooking.
- Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
- Add in the beans and sprouts plus the scallions and toss.
Although we doubled the wasabi powder, this still had more of a ginger taste but very good. We substituted low sodium soy sauce for the Braggs, and had to almost double the dressing. Also note the portions are entree-sized; for a side salad you can make half the amount. The directions could be cleaned up since I didn't understand #1 and didn't know what temperature for #2 - is the water supposed to be boiling before we add the beans? Loved it and would make this again!