Asian Sweet and Sour Bean Salad
Servings
12 Servings
Ingredients
- 2 cups fresh green beans, trimmed, cut into 1 1/2 inch pieces
- 1 can 16 oz dark red kidney beans, rinsed and drained
- 1 can (16 garbanzo beans rinsed and drained
- 1 1/2 cups frozen or fresh shelled edamame soybeans
- 3/4 cup chopped red onion
- 1/2 cup rice vinegar
- 1/ 2 cup granulated sugar
- 1/4 cup canola oil
- 1/4 teaspoon kosher salt
- 14 teaspoon fresh ground black pepper
Instructions
- Cook green beans until tender crisp. Drain.
- In a bowl, combine kidney and garbanzo beans. Stir in edamame soybeans, red onion and green beans.
- In a separate bowl, whisk rice vinegar, sugar, canola oil, salt and pepper until thoroughly blended. Pour dressing over bean mixture and stir to coat beans.
- Serve immediately or store in the refrigerator for up to three days.
- Source: Canola Info