Sake-Marinated Four-Bean Salad

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 142
  • Calories from fat: 28%
  • Fat: 4.4g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.5g
  • Protein: 8.8g
  • Carbohydrate: 17.6g
  • Fiber: 5.5g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 255mg
  • Calcium: 45mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sake-Marinated Four-Bean Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy