Asian Three-Bean Salad

Total Time:
30 min
15 min
15 min

6 to 8 servings

  • Kosher salt
  • 12 ounces green beans, trimmed
  • 12 ounces yellow wax beans, trimmed
  • 1 1/2 cups frozen shelled edamame
  • 2 teaspoons sesame seeds
  • 1/2 cup fresh cilantro, chopped
  • 2 scallions, thinly sliced
  • 1/4 cup mustard vinaigrette (see directions)
  • 2 tablespoons pickled ginger, finely chopped
  • 1/2 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
  • 1 tablespoon ponzu sauce
  • 1/2 teaspoon toasted sesame oil (optional)
  • 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

  • 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.)

  • Photograph by Ryan Liebe

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