Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger
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.
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
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.