summer bean and edamame salad

http://calgaryavansino.com/recipes/summer-bean-edamame-salad/

  • Serves

    makes 6-8 servings, as a side

  • Preparation Time

    5 minutes

  • Cooking Time

    5-8 minutes

Ingredients

  • 300g fresh string or French beans, trimmed
  • 250g shelled edamame (green soy beans), frozen or fresh
  • 200g yellow wax beans
  • 3 tbsp canola/rapeseed oil
  • 3 tbsp rice wine vinegar
  • 2 tsp freshly grated ginger
  • Salt and pepper, to season
  • 3 cups fresh string or French beans, trimmed
  • 2 cups shelled edamame (green soy beans), frozen or fresh
  • 2 cups yellow wax beans
  • 3 tbsp canola/rapeseed oil
  • 3 tbsp rice wine vinegar
  • 2 tsp freshly grated ginger
  • Salt and pepper, to season
Share This!
Print This!

This summer bean and edamame salad always makes a statement on any dinner table; it’s packed with colour and texture. The tasty dressing gives it a surprise kick, which will see you going back for seconds.

Put the string beans, edamame beans and wax beans (if using) into a steamer basket and steam them for 4 minutes. Check that the beans are cooked, but retain some bite; if not, cook for a further 1-2 minutes. Once cooked, refresh the beans in cold running water and place to one side.

In a small bowl, whisk together the oil, vinegar and ginger.

Place the drained beans on a serving plate. Drizzle the dressing over the top of the beans and toss to coat. Season with salt and pepper to taste.

Note: Wax beans are at the peak of their season from late July to late September. Green beans are available all year round, although their peak season is May-October. If you can’t find yellow wax beans in season, add extra green beans or a can (drained weight 240g or 1 and 1/2 cups) of black eyed beans, which just need draining, rinsing and mixing through.