Asian Sweet and Sour Bean Salad

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Benefit #1.
You can make this salad in less than 15 minutes. Nutrient-rich canned and frozen vegetables are combined with fresh chopped red onion and tossed with a simple rice wine/oil vinaigrette.

Benefit #2.
Big batch means it’ll feed growing kids, teens plus Mom and Dad for several days. At home, work or in packed lunches.

Benefit #3.
Easy way to eat more vegetables! It’s filled with all the right nutrients to keep everyone healthy: protein, fiber and dozens of immune-boosting vitamins, minerals and phytonutrients.

Asian Sweet and Sour Bean Salad
 
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Kid- and family-friendly salad for lunches. Easy to make and ready in less than 15 minutes.
Author:
Serves: 15 servings (3/4 cup each)
Ingredients
  • 3 cans (14.5 oz. each) 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, rinsed and drained
  • 1 can (15.5 oz.) Kroger garbanzo beans, rinsed and drained
  • ¾ - 1 cup chopped red onion
  • ¾ cup unseasoned rice vinegar
  • ½ cup vegetable, corn or canola oil
  • ¾ cup granulated sugar
  • 1 heaping teaspoon Chinese (or Dijon) 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 canned green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly. Whisk rice vinegar, 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. Can be enjoyed immediately. Refrigerate leftovers in tightly covered container. Makes about 11 ½ cups (about 15 servings of ¾ cup each).

 

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