How To: Healthy Lunch – Asian Bean Salad

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Do you know that the last time we posted a healthy lunch post was way back in April with a delectable quinoa salad? I know, it’s just terrible! It’s the beginning of September, back to school season, and we are seriously lacking recipes and posts in the healthy lunch department. Let me make it all better with this delicious and oh so simple Asian bean salad.

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I actually had to do a serious and thorough reading of past blog posts to make sure I hadn’t posted this recipe for you in the past (with almost 200 recipes!!!! it’s easy to lose track). It’s a household staple that I really can’t believe it has taken me this long to share it with you.

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When I said this recipe was simple, I meant it was really REALLY simple. The dressing is just three ingredients – apricot jam, olive oil, and rice vinegar. A sweet and sour combo that works so well in this bean salad.

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And what else could you want in a healthy lunch for the back to school season besides simple?

So I think it’s fair to say this recipe makes up for the lack of healthy lunch recipes in the past months, don’t you?

Dara

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Asian Bean Salad

Serves 6
Dietary Vegetarian
Meal type Lunch, Salad, Side Dish
Misc Pre-preparable
By author Adapted from Ellie Krieger

Ingredients

  • 1.5 Pounds green beans
  • 1 Package frozen and shelled edamame
  • 1 can black beans (drained and rinsed)
  • 1 Red pepper chopped
  • 5 green onions (chopped)
  • 1/4 cup apricot jam
  • 3 Tbsp olive oil
  • 3 Tbsp rice wine vinegar

Note

The bean salad is great as a vegetarian main for lunch or a side for chicken or fish for dinner. It's best made a day ahead of time so the beans can soak up the flavourful dressing. Some grated ginger or garlic would be a great addition to the dressing.

Directions

1. Steam green beans and edamame until tender, about 4-5 minutes. Drain and rinse under cold water. Cut green beans into 1 inch pieces and place in a large bowl with edamame.
2. Add green onions, red pepper, and black beans to green bean mixture and mix until combine.
3. Mix together jam, oil, and vinegar and pour over bean mixture. Toss until mixture is fully coated and season withs salt and pepper to taste.

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