Sunday, May 3, 2009

Asian Four-Bean Salad

Looking for something different to bring to the Memorial Day picnic this year? Or a jazzy side dish for grilled meat, poultry or seafood? Or how about a fantastic vegetarian/vegan dish? Here it is.

Based on a recipe from The Food You Crave by Ellie Krieger, this recipe was given a revamp by my favorite blogger/chef, Amy Casey. I further tweaked her ideas and the results are "simply delicious." See for yourself.

Asian Four-Bean Salad
Serves 8 as a side dish

1 lb. fresh green beans, ends cut off and cut into 1" pieces
2 cups frozen shelled edamame
1 cup canned black beans, rinsed and drained
1 cup canned small white beans, rinsed and drained
2 scallions, thinly sliced
1 red bell pepper, chopped
3 T. canola oil
2 - 3 T. rice wine vinegar
2 T. low-sodium soy sauce
1 t. dark sesame oil
pinch of crushed red pepper flakes
1 T. agave nectar
1 t. grated jarred ginger
black sesame seeds for garnish

Bring a large pot of water to a boil. Add green beans and edamame. Cover and cook for 3-4 minutes, until green beans start to go "pop" and are cooked but still a bit crunchy. Drain immediately in a colander and submerge green beans and edamame into a bowl of ice water.

Meanwhile, place black beans, white beans, scallions and red bell pepper in a large bowl.

In a small bowl, whisk together the canola oil, rice wine vinegar, soy sauce, sesame oil, red pepper flakes, agave nectar and ginger.

Drain green beans and edamame in colander again, then lay on paper towels and pat dry. Add to large bowl with other vegetables in it. Pour dressing over all and toss to coat. Sprinkle with sesame seeds and serve.

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