Three Bean Salad with Soy Vinaigrette

[bholus10]

Prep Time: 30 minutes or less | Cook Time: 30 minutes or less | Serves: 2


Lunch » Salad » American

Ingredients:

This is based on an old family recipe for three-bean salad, which we typically make with seven or more varieties of bean just to confuse the issue. The original dressing had a slightly different balance between vinegar and oil (less oil to more vinegar) and had sugar in it - I've included the latter as a variation of this recipe. The sugar makes the dressing somewhat more syrupy and changes the character of the finished salad. I find I like both versions about equally.

- 1 pound frozen Edamame
- 1 can kidney beans
- 1 can Cannellini beans (a.k.a. "white kidney beans")
- 1 carrot
- 2 stalks celery
- 1/2 large bell pepper
- optional: white and black sesame seeds

And for the vinaigrette:
- 1/3 c peanut oil
- 1/2 c rice vinegar
- 1 Tablespoon soy sauce
- several drops each Chili and Sesame oils
- optional variation: 1/4-1/3 c sugar (not used)

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[bholus10]

Step 1:

Start by boiling a pot of salted water.
Cook the edamame for 3-5 minutes.

[bholus10]

Step 2:

While that's boiling, open both cans of beans.
Pour them into a colander
and rinse thoroughly

[bholus10]

Step 3:

Put the drained beans in a bowl large enough

for mixing. Once the Edamame are done, drain
them and immediately rinse with cold water.
Add to the bowl with the beans.

[bholus10]

Step 4:

Now for the veggie prep. Quarter the
bell pepper, then cut each piece
lengthwise once before cutting into thin, sort strips.