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Sake Marinated Four Bean Salad

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“Cooking Light, AUGUST 2007”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the edamame according to package directions, omitting salt and fat. Cool to room temperature; place in a medium bowl.
  2. Cook haricots verts in boiling water 1 minute or until crisp-tender. Drain and plunge beans into ice water; drain.
  3. Add haricots verts, onion, kidney beans, and black beans to edamame.
  4. Combine vinegar and remaining ingredients in a small bowl; stir well with a whisk.
  5. Drizzle sake mixture over bean mixture; toss gently to coat. Cover and chill 8 hours or overnight, stirring occasionally. Stir just before serving.

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