Name: Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 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)

Directions

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.)

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

On Tonight

Three-Bean Salad with Mustard Vinaigrette and Pickled Ginger

Mustard Vinaigrette

Categories:

Related Pages