Sake-Marinated Four-Bean Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Sake adds subtly sweet flavor to balance the tanginess of the vinegar. Ingredients:
2 cups frozen shelled edamame (green soybeans) |
2 cups (1-inch) sliced haricots verts |
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. Add haricots verts, onion, kidney beans, and black beans to edamame.
3. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.
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