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Ingredients Jump to Instructions ↓

  1. Water - as needed

  2. 8 oz 227g Green beans - ends trimmed,

  3. 8 oz 227g Yellow wax beans - ends trimmed,

  4. And cut diagonally into 1 1/2" pieces

  5. 10 oz 284g Frozen shelled edamame

  6. 1 Black soybeans - (15 oz) - drained, rinsed

  7. (or black beans)

  8. 1 Roman beans - (15 oz) - drained, rinsed

  9. (or other red beans)

  10. 1 cup 62g / 2 1/5oz Diced red onion

  11. 1/4 cup 36g / 1 1/3oz Diced seeded jalapeño pepper

  12. 1/4 cup 36g / 1 1/3oz Freshly-chopped parsley

  13. 1/4 cup 59ml Red wine vinegar

  14. 1/4 cup 59ml Balsamic vinegar

  15. 3 tablespoons 45ml Olive oil

  16. 4 teaspoons 20ml Unbleached cane sugar

  17. (or brown sugar from sugar beets)

  18. 1 teaspoon 5ml Ground cumin

  19. 1/2 teaspoon 2 1/2ml Sea salt

  20. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. In a large pot of salted, boiling water, cook the green and yellow wax beans for 3 minutes or until crisp-tender. Add the edamame and cook an additional 1 minute. Drain, rinse the beans with cold water, and drain well again. Transfer the beans to a large bowl, add the black soybeans, Roman beans, onion, and jalapeño, and toss well to combine.

  2. In a small bowl, place the remaining ingredients and whisk well to combine. Pour the dressing over the bean mixture and toss gently. Cover and chill for 30 minutes or more to allow the flavors to blend. Gently toss the salad again before serving.

  3. This recipe yields 2 quarts.

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