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. |