Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger
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Level:Easy
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield:6 to 8 servings
Nutritional Analysis
Per Serving
Serving Size
1 of 8 servings
Calories
107
Total Fat
6 g
Saturated Fat
1 g
Carbohydrates
10 g
Dietary Fiber
4 g
Sugar
2 g
Protein
5 g
Cholesterol
0 mg
Sodium
306 mg
Japanese pantry favorites, including sesame oil and seeds, pickled ginger and ponzu sauce put a fresh spin on this classic picnic salad. The versatile mustard vinaigrette works just as well on a leafy green salad.
Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain the beans and edamame and run under cold water. Shake off the excess water and transfer to a large bowl.
Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat.
Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans. Toss to combine; season with salt.
Mustard Vinaigrette
Mustard Vinaigrette
Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
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Photograph by Ryan Liebe
This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.
Courtesy of Food Network Magazine
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