Sake adds subtly sweet flavor to balance the tanginess of the vinegar.
Cooking Light AUGUST 2007
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.
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