I have to share this salad because it has been very popular this summer.  It is easy to make, keeps well, is very nourishing.  It has a good amount of protein because of the edamame (soy beans) and black beans.  It is high in good fiber.  It looks lovely and tastes great!  Unfortunately I have not taken any pictures of it yet, so you will have to use your imaginations.

The recipe comes form Ellie Krieger’s magazine “Eat Smart”

Asian-Style Three-Bean Salad

Ellie Krieger

1 pound fresh green beans, trimmed and cut into 1 inch pieces
1 bag (10 oz) of frozen shelled edamame
1 can (15 oz) black beans, rinsed

Steam the green beans and the edamame together for 4-5 minutes.  Quickly drain and rinse them in cold water to stop them from overcooking.  Add all the beans to a bowl.

3 Tablespoons organic canola or grapeseed oil
3 Tablespoons rice vinegar
1/4 cup 100% fruit apricot preserves
1 Tablespoon sugar
1 teaspoon peeled and grated fresh ginger

Whisk together and add to beans.  Let the beans marinate in the refrigerator for an hour or longer.
When ready to serve, slice a few scallions and stir them in or use as garnish on top.