Wasabi Three-Bean Salad

Wasabi Three-Bean Salad Recipe
Photo: William Meppem


Makes 8 servings

Recipe from

Real Simple

Nutritional 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


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


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.