Sake-Marinated Four-Bean Salad

recipe
Sake adds subtly sweet flavor to balance the tanginess of the vinegar.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Kathryn Conrad,

Cooking Light

August 2007
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