Wasabi Three-Bean Salad

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  • Serves 8
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 151 calories
    • Fat 6 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 741 mg
    • Protein 9 mg
    • Carbohydrate 16 g
    • Fiber 6 g
    • Iron 2 mg
    • Calcium 89 mg


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


  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.