Wasabi Three-Bean Salad

Serves 8

Ingredients

1
pound
green beans, trimmed and cut into 1-inch pieces
1
pound
frozen shelled edamame (soybeans, available in health-food stores and most supermarkets)
1/2
pound
fresh bean sprouts
1/4
cup
Japanese pickled ginger, minced
3
tablespoons
liquid from jar of Japanese pickled ginger
2
garlic cloves, minced
2
tablespoons
canola oil
2
tablespoons
soy sauce
1
tablespoon
wasabi powder or paste
1
teaspoon
salt
4
scallions, minced

Directions

  1. Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking.
  2. In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.
Jane Kirby
May 2002

Nutritional Information

  • Per Serving
  • Calories 151
  • Calcium 89 mg
  • Carbohydrate 16 g
  • Cholesterol 0 mg
  • Fat 6 g
  • Fiber 6 g
  • Iron 2 mg
  • Protein 9 mg
  • Sat Fat 0 g
  • Sodium 741 mg
What does this mean? See Nutrition 101.