Asian Three Bean Salad Food

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
• Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

THREE BEAN SALAD

Steps:

• Cook green beans till tender.
• Drain canned beans and rinse.
• Toss beans with onion and pepper.
• Combine the oil with remaining ingredients and pour over the beans.
• Chill at least 4 hours before serving.
• Flavor improves with marinating overnight or longer.

ASIAN THREE-BEAN SALAD

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

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

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.

GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING

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.

THREE BEAN SALAD

Steps:

• Combine marinade ingredients.
• Stir.
• Add the remaining ingredients to the mixture and chill overnight.

WASABI THREE BEAN SALAD

Steps:

• NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
• In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
• Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
• Rinse the green bean/soy with cold water to stop cooking.
• Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
• Add in the beans and sprouts plus the scallions and toss.