Ingredients
- 1 pound fresh green beans, trimmed cut to one in pieces
- 10 ounces frozen shelled edamame
- 3 tablespoons canola oil
- 3 tablespoons rice vinegar
- ¼ cup 100% fruit apricot preserves
- 1 tablespoon sugar
- 1 teaspoon fresh ginger root, peeled and grated
- 15 ounces low-sodium black beans, rinsed and drained
- 2 scallions, thinly sliced
- salt to taste
Directions
Put green beans and frozen edamame in a steamer basket over several inches of boiling water and steam for four minutes. Drain well, put in a bowl, refrigerate for 15 minutes or longer. Whisk together oil, vinegar, preserves, sugar and ginger. Add black beans and scallions to green bean mixture. Drizzle with dressing. Season with salt and serve cold or room temperature. |