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Marinated Four-Bean Salad
Makes 8 servings

Adopted from Cooking Light, August 2007

2 cups frozen shelled edamame
2 cups (1-inch) sliced haricots verts
1 cup sliced red onion
1 (15-ounce) can black soybeans, rinsed and drained
1 (15 ounce) can tan soybeans, rinsed and drained
1/3 cup rice vinegar
3 Tablespoons sake - optional
1 Tablespoon soybean oil
2 teaspoons brown sugar
1 teaspoon finely chopped and peeled fresh ginger
1/2 teaspoon salt


Cook edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.

Cook haricots verts in boiling water 1 minute or until crisp tender. Drain and plunge beans into cold water; drain. Add haricots verts, onion, beans to edamame.

Combine vinegar, and remaining ingredients in a small bowl; stir well with a whisk. Drizzle mixture over beans; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.

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