Sake adds subtly sweet flavor to balance the tanginess of the vinegar.
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
How to Make It
Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.
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.
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.