Go Back

Print

Marinated Bean Salad

Ingredients

  • 1 small pkg. frozen French style green beans
  • 1 small bag petite green peas
  • 1 small bag shelled edamame
  • 1 small red onion sliced thinly
  • 1 red pepper roasted and chopped
  • 1 tsp. garlic
  • 1 can bean sprouts drained and rinsed
  • 1 1/2 c. celery
  • 1 shallot optional, sliced thinly
  • 1 tsp. chopped fresh ginger optional
  • 3/4 c. rice vinegar
  • 1/2-3/4 c. sugar or sugar substitute - not packets but bulk
  • salt and pepper to taste
  • 1 Tbsp. soy sauce
  • 1 Tbsp. honey
  • sesame seeds optional
  • chopped peanuts for garnish optional

Instructions

  1. Roast the red bell pepper either in the oven on broil or on your gas range top until charred then put in a paper or plastic bag for 15 minutes and let steam. Remove from bag and slide or peel off skin. Chop.
  2. Cook the French green beans for 7-8 minutes to make more tender. They will be too tough if you don't cook them somewhat. Just don't over cook and have them turn dark. Thaw the green peas and set aside. Cook the edamame according to package directions.  I did mine about 6 minutes, drain. (For the green beans and edamame, I put them in a bowl of ice water after removing from hot water so it would stop the cooking process.)
  3. In a large bowl add the green beans, green peas, edamame, red onion, shallot, celery, drained bean sprouts, chopped roasted red bell pepper and garlic.
  4. For the dressing, put the rice vinegar in small bowl and add the sugar, stir until it is dissolved. Add in the salt and pepper, soy sauce, honey and whisk in the oil. You may want to add a little more oil after tasting it. (I ended up adding a little more vinegar to cut some of the sweetness.)
  5. Pour the dressing over the vegetables and toss to coat. Refrigerate several hours or overnight. Every once in a while, stir or turn container upside down to mix up the dressing and vegetables.