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Sake-Marinated Four-Bean Salad

Sake-Marinated Four-Bean Salad

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

Cooking Light AUGUST 2007

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


  • 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


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.

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

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Sake-Marinated Four-Bean Salad recipe