Best Asian Style Three Bean Salad Recipes

ASIAN-STYLE THREE BEAN SALAD

Asian-Style Three Bean Salad image

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.

Provided by FLKeysJen

Categories Soy/Tofu

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb green beans, trimmed and cut into 1-inch pieces
1 (10 ounce) bag frozen shelled edamame
3 tablespoons canola oil
3 tablespoons rice wine vinegar
1/4 cup apricot preserves (100% fruit)
1 tablespoon sugar
1 teaspoon freshly grated gingerroot
15 ounces black beans, drained and rinsed
2 scallions, sliced
salt, to taste

Steps:

Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
Serve at room temperature or chilled.

THREE BEAN SALAD

Three Bean Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 pound green beans, trimmed, cut in half crosswise
1/2 pound wax beans, trimmed cut in half crosswise
One 15-ounce can kidney beans, rinsed, and drained
1/2 small red onion, minced, soaked in cold water for 5 minutes and drained
1/4 cup sugar
1/3 cup cider vinegar
1/4 cup vegetable oil
1/2 teaspoon kosher salt plus more to taste
Freshly ground black pepper
1 tablespoon minced flat-leaf parsley

Steps:

Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the fresh beans to the boiling water, and cook until crisp-tender, about 4 to 5 minutes. Drain and plunge the beans into the ice water to stop the cooking and set their color. Drain.
In a medium bowl, combine the beans and the onion. In a small saucepan, bring the sugar, vinegar, oil, and salt to a simmer. Pour the liquid over the beans. Marinate the beans at room temperature for 1 hour, tossing several times. Just before serving, season with salt and pepper to taste, add the parsley. Serve.

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