| Level: | Easy |
| Total: | 34 min |
| Prep: | 15 min |
| Inactive: | 15 min |
| Cook: | 4 min |
| Yield: | 8 (3/4 cup) servings |
Ingredients
- 1 pound string beans, trimmed and cut into 1-inch pieces
- 1 (10-ounce) bag frozen shelled edamame (green soy beans)
- 3 tablespoons canola oil
- 3 tablespoons rice wine vinegar
- 1/4 cup 100 percent fruit apricot preserves
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 1 (15-ounce) can black beans, drained and rinsed
- 2 scallions, sliced
- Salt
Instructions
- Put the string beans and frozen edamame into a steamer basket and steam them for 4 minutes. Transfer the beans to a large bowl and put them into the refrigerator to cool for 15 minutes or longer.
- In a small bowl whisk together the oil, vinegar, apricot preserves, sugar and ginger. Add the black beans and scallions to the other beans, drizzle with dressing, and toss to coat. Season with salt, to taste.
Nutrition Facts
| Calories | 178 calorie |
| Total Fat | 7 grams |
| Saturated Fat | 0 grams |
| Cholesterol | 0 milligrams |
| Sodium | 217 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 6 grams |
| Protein | 7 grams |
| Sugar | 11 grams |
Reviews
I make this salad frequently. My whole family loves it and it is great as a summer protein source for lunch. I do add soy sauce to up the asian flavors instead of salt, but it’s good as written, so that’s just my personal preference. Also shelled edamame is now called mukimame in the freezer section. ♂️
Very refreshing summer salad, great hit at family reunion and easy to make.
I made this for a potluck party and it was well received. I omitted the sugar as the apricot preserves were sweet enough, and the scallions and ginger because I did not have any. I also had to sub red wine vinegar for the rice wine vinegar. It was easy and quick to put together and tasted great the next day as well. However, I had a heck of a time finding shelled soy beans as they are usually sold in the shell. I ended up buying a box of 6 double portions as it was all I could find and I was not going to buy in the shell and have to shell them. The ginger and scallions would have added a flavor interest, but it still turned out tasty. I’ll keep the recipe for other party times.
I made as a side with Ellie’s beef and tofu lettuce wraps (INCREDIBLE. I could only find very thin green beans in the market as it is winter. I tried to replace with frozen and not great. Next time I will use snap peas and steam with the edamame. This, like all of Ellie’s recipe’s I have made, is delicious and it is healthy. To the reviewer who said it lacked salt..READ..it says salt to taste duh.
My 2-year old daugher and I liked this, but my husband wasn’t a huge fan. I steamed longer, but the green beans still may have been better steamed longer. I also added very little sugar and it was just enough sweet glaze.
Just a lovely tangy healthy side dish. I didn’t add sugar because the rice vinegar and apricot jam gave it enough sweetness. I will make this over and over again.
Good, not unreal.
Delicious!
I’ll try adding some heat next time.
I didnt add much sugar as it was already sweet.
I’ll try adding some heat next time.
I didnt add much sugar as it was already sweet.
Wow! I could eat this all day, everyday! I added alittle siracha, and one grated clove of garlic. Amazing. I had to get up in the middle of the night to eat some, couldn’t stop thinking about it!!!
The dressing is amazing— made several changes to make it even healthier— didn’t use oil, put in 2 tbsp of water instead. added no sugar (preserves are sweet enough and added 1/8-1/4 tsp chili garlic sauce because i wanted a little heat.