3 Bean Asian Salad

An old friend made this one night when a bunch of girls got together for a dinner full of salads (which sounds boring but not with this one). It was fantastic. Sometimes when I make it and there are left overs I can't wait to get up the next day to eat more. For breakfast.
This goes well as the main course for a light meal or as a side to something like fried rice or sushi.

What you will need:

Lg. Pot
Vegetable steamer
Lg. serving bowl
Sm. mixing bowl

15 oz or 1 can rinsed black beans
1.5 cups (roughly) of raw edamame (soy beans)
2 cups fresh green beans, snapped in half
3 T. cooking oil (olive oil is best)
1/2 cup Apricot Jam
1 T. sugar
3 T. rice wine vinegar
Sesame oil (I like spicy sesame oil)
Sesame seeds (optional)
Grated ginger

Start by rinsing the black beans & shelling (if needed) the edamame. Set aside.




Wash and snap green beans. Put in pot/vegetable steamer for 2-3 minutes (blanched). Immediately put them in a large bowl of cold water.

While the green beans are cooling, mix the oil, jam, sugar, vinegar & sesame oil & seeds (to taste) in a bowl.

Once the green beans have cooled, drain out the water. Add edamame and black beans to green beans. Pour sauce over top stir. Stir in desired amount of ginger. Put in refrigerator (at least 10 minutes) to chill.

Stir before serving

*Once I make this again, I'll show a pic of the final product :)