Best Asian Three Bean Salad Recipes

Asian-Style Three Bean Salad image

Provided by FLKeysJen

Categories Soy/Tofu

Time 29m

Yield 8 serving(s)

Number Of Ingredients 10

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.

Asian Three-Bean Salad image

Provided by Food Network Kitchen

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 12

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)

Steps:

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.)