Sake Marinated Four Bean Salad

Cooking Light, AUGUST 2007

• Ready In: 20 mins
• Serves: 8

Ingredients

• 2  cups  frozen shelled edamame (green soybeans)
•  sliced  French haricots vert
• 1  cup  vertically sliced red onion
• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄3 cup rice vinegar
• 3  tablespoons sake
• 1  tablespoon olive oil
• 2  teaspoons brown sugar
• 1  teaspoon  finely chopped peeled fresh ginger
• 1⁄2 teaspoon salt

Directions

1. Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.
2. Cook haricots verts in boiling water 1 minute or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Add haricots verts, onion, kidney beans, and black beans to edamame.
4. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk.
5. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.