Asian Three-Bean Salad

Name: Asian Three-Bean Salad
Ingredients: Kosher salt; 12 ounces green beans, trimmed; 12 ounces yellow wax beans, trimmed; 1 1/2 cups frozen shelled edamame; 2 teaspoons sesame seeds; 1/2 cup fresh cilantro, chopped; 2 scallions, thinly sliced; 1/4 cup mustard vinaigrette (see directions); 2 tablespoons pickled ginger, finely chopped; 1/2 red or green jalapeno pepper, thinly sliced (remove seeds for less heat); 1 tablespoon ponzu sauce; 1/2 teaspoon toasted sesame oil (optional)

12 ingredients

14 steps

Ingredients

Kosher salt
12 ounces green beans, trimmed
12 ounces yellow wax beans, trimmed
1 1/2 cups frozen shelled edamame
2 teaspoons sesame seeds
1/2 cup fresh cilantro, chopped
2 scallions, thinly sliced
1/4 cup mustard vinaigrette (see directions)
2 tablespoons pickled ginger, finely chopped
1/2 red or green jalapeno pepper, thinly sliced (remove seeds for less heat)
1 tablespoon ponzu sauce
1/2 teaspoon toasted sesame oil (optional)

Directions

1

Bring a large pot of salted water to a boil.
2

Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes.
3

Drain the beans and edamame and run under cold water.
4

Shake off the excess water and transfer to a large bowl.
5

Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes.
6

Remove from the heat.
7

Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans.
8

Toss to combine; season with salt.
9

Mustard Vinaigrette
10

Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl.
11

Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth.
12

Add more salt and pepper to taste.
13

(Makes about 1 cup.)
14

Photograph by Ryan Liebe