Asian Sweet & Sour Bean Salad
 
Prep time
Total time
 
Author:
Serves: 11½ cups salad
Ingredients
  • 3 cans (14-15 oz each) Kroger cut green beans, drained
  • 1 bag (16 oz.) Kroger Private Selection frozen shelled edamame, thawed
  • 1 can (15.5 oz.) Kroger dark red kidney beans, well drained and rinsed
  • 1 can (15.5 oz.) Kroger garbanzo beans, well drained and rinsed
  • ¾ cup chopped red onion
  • ¾ cup unseasoned rice vinegar
  • ½ cup vegetable, corn or canola oil
  • ¾ cup granulated sugar
  • 1 heaping teaspoon Chinese mustard
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
Instructions
  1. Place edamame in separate glass bowl and microwave 2 minutes. In a large bowl, combine green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly. Whisk rice vinegar, canola oil, sugar, Chinese mustard, salt and pepper in a separate small bowl until thoroughly blended. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients. Enjoy immediately. Refrigerate leftovers in tightly covered container.
Recipe by at https://kimgaleaz.com/2017/11/fast-family-friendly-meals/