Asian three-bean salad

Discover the vibrant flavors of an Asian-inspired three-bean salad. This umami-packed dish combines a mix of crunchy beans with a tantalizing blend of soy, sesame, and ginger for a refreshing culinary experience.

Ingredients:

• Kosher salt
• 340g green beans, trimmed
• 340g 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)

Instructions:

1. Heat a large pot of water with some salt until boiling. Put in the green beans and yellow wax beans and cook until they are tender but still slightly crunchy, approximately 7 minutes. Add the edamame after 3 minutes. Drain the beans and edamame, then rinse them under cold water. Remove excess water by gently shaking them and place them in a big bowl.
2. Meanwhile, in a small dry pan over medium heat, stir and toast the sesame seeds until they turn a light brown color, which should take about 5 minutes. Take the pan off the heat.
3. Combine the toasted sesame seeds, cilantro, scallions, mustard vinaigrette, pickled ginger, jalapeno, ponzu sauce, and sesame oil with the beans. Mix them well and season with salt.
4. Recipe for Mustard Vinaigrette
5. In a bowl, whisk together 1/4 cup of white wine vinegar, 1 tablespoon of dijon mustard, 1/2 teaspoon of kosher salt, and a bit of freshly ground pepper. Slowly pour in 2/3 cup of olive oil while whisking continuously until the mixture becomes thick and smooth. Adjust the seasoning with more salt and pepper according to your taste. (The vinaigrette makes about 1 cup.)

Summary:

• Calories: 857 kcal
• Fat: 50 g
• Protein: 43 g
• Carbs: 77 g
• Potassium: 2711 mg
• Magnesium: 364 mg