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.