Perfect salad for make 'n take pitch-ins, lunches and time-pressed cooks.
Author: Kim Galeaz RDN CD
Serves: 6 - 12 servings
Ingredients
3 cans (14.5 oz.) cut green beans, drained
1 bag (16 oz.) frozen shelled edamame, thawed and microwaved
1 can (15.5 oz.) dark kidney beans, rinsed and drained
1 can (15.5 oz.) garbanzo beans, rinsed and drained
¾ cup finely chopped red onion
½ cup corn, canola or vegetable oil
¾ cup unseasoned rice wine vinegar
¾ cup granulated sugar
1 heaping teaspoon Chinese mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
Instructions
In a large bowl, lightly stir all beans and red onion together. In a separate small bowl, whisk together vegetable oil, rice wine vinegar, mustard, salt and pepper. Add to beans and stir just to combine/blend. Enjoy immediately. Refrigerate salad in a tightly covered container. Makes about 11 ½ cups salad.
Kim’s Healthy in a Hurry Lunch Tip: Enjoy a big serving of this salad with Jeff’s favorite Ham, Apple & Cheese Sandwich (whole wheat pita pocket with deli ham, sliced cheese and thinly sliced apples…a little honey or zesty mustard, too.)
Recipe by at https://kimgaleaz.com/2016/04/jeffs-favorite-asian-sweet-sour-bean-salad/