Asian-Style Three Bean Salad

PROS

This salad is packed with protein and fiber from the three different types of beans.

It is a great vegetarian option that can be served as a side dish or a main course.

The combination of sweet and savory flavors makes it a crowd-pleaser for any occasion.

CONS

The use of canned or frozen beans can add excess sodium to the salad.

The apricot preserves and sugar add some additional sweetness, which may not be preferred by individuals with a savory palate.

HEALTH & BENEFITS

This salad is a great source of plant-based protein and fiber.
It can help with weight management, cholesterol reduction, and blood sugar control.
The use of gingerroot has been linked to reducing inflammation and aiding in digestion.

	1 lb green beans , trimmed and cut into 1-inch pieces
	1 bag frozen shelled edamame
	3 tablespoons canola oil
	3 tablespoons rice wine vinegar
	1/4 cup apricot preserves
	1 tablespoon sugar
	1 teaspoon freshly grated gingerroot
	15 ounces black beans , drained and rinsed
	2 scallions , sliced
	salt , to taste

1.	Bring a large pot of salted water to a boil. Add the green beans and cook for 3-4 minutes, until crisp-tender. Remove with a slotted spoon and transfer to a colander. Rinse with cold water and drain well.
2.	Return the pot of water to a boil. Add the edamame and cook for 3-4 minutes, until tender. Drain and rinse with cold water.
3.	In a small bowl, whisk together the canola oil, rice wine vinegar, apricot preserves, sugar, and freshly grated gingerroot until well combined.
4.	In a large bowl, combine the green beans, edamame, black beans, and scallions. Toss with the dressing until evenly coated. Season with salt to taste.

Asian-Style Three Bean Salad

Asian-Style Three Bean Salad

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PROS

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HEALTH & BENEFITS

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