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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is an updated take on a traditional three-bean salad. Soybeans are rich in potassium, and matched with other good vegetable sources, this is a side dish that can add 430 milligrams of the mineral to your next lunch. Ingredients:
2 cups (1/2-inch-thick) diagonally cut haricots verts (about 8 ounces) |
2 cups (1/2-inch-thick) diagonally cut wax beans (about 8 ounces) |
1 cup frozen shelled edamame (green soybeans) |
1 cup grape or cherry tomatoes, halved |
1/2 cup finely chopped orange bell pepper |
1/2 cup thinly sliced red onion |
2 tablespoons sherry vinegar |
1/2 teaspoon sugar |
1/4 teaspoon dijon mustard |
2 teaspoons extravirgin olive oil |
1/4 cup chopped fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Steam haricots verts, wax beans, and edamame, covered, 6 minutes or until haricots verts and wax beans are crisp-tender. Drain and plunge beans into ice water; drain. Combine beans, tomatoes, bell pepper, and onion in a large bowl.
2. Combine vinegar, sugar, and mustard, stirring with a whisk. Gradually add oil to vinegar mixture, stirring constantly with a whisk. Stir in parsley, salt, and black pepper. Drizzle vinaigrette over bean mixture; toss gently to coat.
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