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Wasabi Three-Bean Salad

Photo: William Meppem
Yield Makes 8 servings


  • 1 pound green beans, trimmed and cut into 1-inch pieces
  • 1 pound frozen shelled edamame (soybeans--available in health-food stores and most supermarkets)
  • 1/2 pound fresh bean sprouts
  • 1/4 cup Japanese pickled ginger, minced
  • 3 tablespoons liquid from jar of Japanese pickled ginger
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 tablespoons soy sauce
  • 1 tablespoon wasabi powder or paste
  • 1 teaspoon salt
  • 4 scallions, minced

Nutrition Information

  • calcium 89 mg
  • calories 151
  • caloriesfromfat 0 %
  • carbohydrate 16 g
  • cholesterol 0 mg
  • fat 6 g
  • fiber 6 g
  • iron 2 mg
  • protein 9 mg
  • satfat 0 g
  • sodium 741 mg

How to Make It

  1. Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook, stirring occasionally, for 5 minutes. Add the edamame. Place the bean sprouts in a colander in the sink. When the water returns to a boil, drain the green beans and edamame over the sprouts in the colander. Rinse with cold water to stop the beans from cooking.

    In a large bowl, whisk together the pickled ginger, pickled-ginger liquid, garlic, canola oil, soy sauce, wasabi, and salt. Add the green beans, edamame, bean sprouts, and scallions and toss well.