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Sake-Marinated Four-Bean Salad

Yield 8 servings (serving size: about 3/4 cup)
Sake adds subtly sweet flavor to balance the tanginess of the vinegar.

Ingredients

  • 2 cups frozen shelled edamame (green soybeans)
  • 2 cups (1-inch) sliced haricots verts
  • 1 cup vertically sliced red onion
  • 1 (15-ounce) can dark red kidney beans, rinsed and drained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/3 cup rice vinegar
  • 3 tablespoons sake
  • 1 tablespoon olive oil
  • 2 teaspoons brown sugar
  • 1 teaspoon finely chopped peeled fresh ginger
  • 1/2 teaspoon salt

Nutrition Information

  • calories 142
  • caloriesfromfat 28 %
  • fat 4.4 g
  • satfat 0.9 g
  • monofat 1.8 g
  • polyfat 1.5 g
  • protein 8.8 g
  • carbohydrate 17.6 g
  • fiber 5.5 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 255 mg
  • calcium 45 mg

How to Make It

  1. Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.

  2. Cook haricots verts in boiling water 1 minute or until crisp-tender. Drain and plunge beans into ice water; drain. Add haricots verts, onion, kidney beans, and black beans to edamame.

  3. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.