Asian Three-Bean Salad
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Yield: 6 to 8 servings
- Level: Easy
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- 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
- 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.)
