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