ASIAN THREE-BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
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.)
ASIAN-STYLE THREE BEAN SALAD
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
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-STYLE 3 BEAN SALAD
Provided by Ellie Krieger
Categories side-dish
Time 34m
Yield 8 (3/4 cup) servings
Number Of Ingredients 10
Steps:
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
THREE BEAN SALAD
I got this recipe from my friend Hazel. I would NEVER eat three bean salad until I tried this. Now I love it! Time does not include marinade time.
Provided by Michelle S.
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Rinse kidney beans with warm water, drain.
- Drain remaining beans and place them in a large bowl.
- Add kidney beans.
- Add onion and peppers.
- Place remaining ingredients in a small saucepan.
- Heat over low heat until sugar is dissolved.
- Pour over veggies.
- Let marinade overnight.
- Serve with a slotted spoon.
- This keeps well.
Nutrition Facts : Calories 444.7, Fat 19, SaturatedFat 2.5, Sodium 702.6, Carbohydrate 63.2, Fiber 8.2, Sugar 42.7, Protein 7.7
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING
Provided by Marla Share
Categories Salad Bean Ginger Vegetable Side Vegetarian Quick & Easy Green Bean Spring Healthy Vegan Sesame Gourmet Pennsylvania Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
- In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
- In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
- In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.
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