Rating: 4 stars
1 Ratings
  • 5 star values: 0
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  • 1 Rating

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

Kathryn Conrad
Recipe by Cooking Light August 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.

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  • 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.

Nutrition Facts

142 calories; calories from fat 28%; fat 4.4g; saturated fat 0.9g; mono fat 1.8g; poly fat 1.5g; protein 8.8g; carbohydrates 17.6g; fiber 5.5g; iron 1.6mg; sodium 255mg; calcium 45mg.
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