Sake Marinated Four Bean Salad |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
|
Cooking Light, AUGUST 2007 Ingredients:
2 cups frozen shelled edamame (green soybeans) |
sliced french haricots vert |
1 cup vertically sliced red onion |
1 (15 ounce) can dark red kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1/3 cup rice vinegar |
3 tablespoons sake |
1 tablespoon olive oil |
2 teaspoons brown sugar |
1 teaspoon finely chopped peeled fresh ginger |
1/2 teaspoon salt |
Directions:
1. Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.
2. Cook haricots verts in boiling water 1 minute or until crisp-tender. Drain and plunge beans into ice water; drain.
3. Add haricots verts, onion, kidney beans, and black beans to edamame.
4. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk.
5. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.
|
|