This quick and tasty salad is made from three types of beans: green beans, yellow wax beans and edamame beans (unripe soya beans). All components are pre-blanched. Then they become a little softer, but retain their juiciness and pleasant crispness. An exotic Asian flavor will give this salad a dressing that It is prepared on the basis of a base vinaigrette dressing with mustard. Complete it with the traditional ingredients of Asian cuisine, like chopped pickled ginger, ponzu sauce and dark Sesame oil. Cilantro, green onions and jalapenos add spicy notes, and sesame seeds will decorate your salad. друзьями: 
Time: 30 мин. Difficulty: Easy Servings: 6 – 8 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 340 gr green beans, trimmed
- 340 gr yellow bean trimmed
- 1.5 tbsp. frozen peeled edamame beans
- 2 tsp sesame seeds
- 0.5 tbsp. fresh cilantro chopped
- 2 green onions, finely chopped
- 1/4 Art. vinaigrette dressing with mustard (see recipe below)
- 2 tbsp. l pickled ginger finely chopped
- Half a pod of red or green jalapenos, thin chopped (clear of seeds to reduce hotness)
- 1 tbsp. l ponzu sauce
- 0.5 tsp dark sesame oil (optional)
Recipes with similar ingredients: green beans, yellow beans, edamame beans, sesame oil, jalapeno peppers, ginger root, sesame
Recipe preparation:
- In a large pan, bring salted water to a boil. Add green and yellow beans and cook until the pods become crispy-soft, about 7 minutes, adding beans after 3 minutes edamame. Drain and place beans and edamame under running water. cold water. Shake off excess water and put everything in large a bowl.
- Meanwhile, in a small dry frying pan over medium heat toast the sesame seeds, stirring until they turn golden, about 5 minutes. Remove from heat.
- Add sesame seeds, cilantro, green onions to a bowl of beans vinaigrette dressing, pickled ginger, jalapenos, ponzu sauce and Sesame oil. Stir and salt to taste.
Mustard vinaigrette dressing
In a bowl, mix 1/4 tbsp. white wine vinegar, 1 tbsp. l Dijon mustard, 0.5 tsp coarse salt and a little ground black pepper. Slowly pour in 2/3 tbsp. olive oil, constantly at the same time whipping the dressing until it becomes thick and uniform. Salt and pepper to taste. Output [b] [/ b]: about 1 tbsp.
