Wednesday, June 27, 2012

Asian-Style Three Bean Salad

By Paul Briand

I ran across this recipe in the USA Weekend newspaper supplement, and with a Father’s Day cookout coming up I thought it would be the perfect complement.

Fresh ginger is important here. (And here’s a tip, courtesy of celebrity chef Rachael Ray: If you have leftover fresh ginger, put it in a sealable baggie and store it in the freezer. Then just use a grater to get the desired amount you need.)

And I enjoyed the edamame, a first time ingredient for me.

1 pound fresh green beans, trimmed and cut into 1-inch pieces
One 10-ounce bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice vinegar
¼ cup 100 percent fruit apricot preserves
1 tablespoon sugar
1 teaspoon peeled and grated fresh ginger
One 15-ounce can black beans, preferably low-sodium, drained and rinsed
2 scallions (white and green parts), thinly sliced
Salt to taste

1. Put the green beans and frozen edamame in a steamer basket over several inches of boiling water and steam them for 4 minutes;
2. Drain well, then transfer the beans to a large bowl and put them in the refrigerator to cool for 15 minutes or longer;
3. In a small bowl, whisk together the oil, vinegar, apricot preserves, sugar and ginger;
4. Add the black beans and scallions to the green beans and edamame, drizzle with the dressing, and toss to coat;
5. Season with salt, and serve at room temperature or chilled.

Click here for recipe card.

Digg this

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