Best 2 Asian Three Bean Salad Recipes
Discover the vibrant flavors and textures of the beloved Asian Three Bean Salad, a culinary delight that brings together the goodness of green beans, kidney beans, and garbanzo beans. This salad is a symphony of flavors, offering a delightful balance of sweet, sour, and savory notes, with a hint of spice that tantalizes the palate. Its colorful presentation, featuring the vibrant green of the green beans, the deep red of the kidney beans, and the golden hue of the garbanzo beans, makes it a feast for the eyes as well as the taste buds. Whether you're looking for a refreshing side dish, a healthy lunch option, or a nutritious snack, this versatile salad is sure to hit the spot. Embark on a culinary journey as we explore the best recipes for Asian Three Bean Salad, showcasing the unique culinary traditions of various Asian cuisines.
Let's cook with our recipes!
ASIAN-STYLE THREE BEAN SALAD
By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger.
Provided by FLKeysJen
Categories Soy/Tofu
Time 29m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Drain well, then transfer to a large bowl and refrigerate for at least 15 minutes.
- In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger.
- Add the black beans and scallions to the green bean mixture and drizzle with dressing; toss to coat and season with salt.
- Serve at room temperature or chilled.
ASIAN THREE-BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and yellow wax beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain the beans and edamame and run under cold water. Shake off the excess water and transfer to a large bowl.
- Meanwhile, toast the sesame seeds in a small dry skillet over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Remove from the heat.
- Add the toasted sesame seeds, cilantro, scallions, vinaigrette, pickled ginger, jalapeno, ponzu sauce and sesame oil to the beans. Toss to combine; season with salt.
- Whisk 1/4 cup white wine vinegar, 1 tablespoon dijon mustard, 1/2 teaspoon kosher salt and a few grinds of pepper in a bowl. Slowly drizzle in 2/3 cup olive oil, whisking constantly, until thick and smooth. Add more salt and pepper to taste. (Makes about 1 cup.)
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the beans. They should be tender but still have a slight bite to them.
- Drain and rinse the beans thoroughly before using them. This will help to remove any excess starch and salt.
- Use a variety of beans. This will add flavor and texture to your salad.
- Don't be afraid to experiment with different dressings. There are many different ways to dress a three-bean salad, so find one that you like.
- Serve the salad immediately or chill it for later. It can be enjoyed either way.
Conclusion:
Asian three-bean salad is a healthy, refreshing, and delicious side dish or main course. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this salad a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
