Asian-Inspired Sweet & Sour Bean Salad


  • 2 cups frozen shelled edamame, thawed (about one 12 ounce bag)
  • 2 cans (15 to 16 oz.) cut green beans, rinsed and well drained
  • 1 can (15 to16 oz.) dark red kidney beans, rinsed and well drained
  • 1 can (15 to16 oz.) garbanzo beans, rinsed and well drained
  • 3/4 cup chopped red onion
  • 2/3 cup unseasoned rice vinegar
  • 1/3 cup canola oil
  • 2/3 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon Chinese hot mustard


  1. Place edamame in glass bowl and microwave one to two minutes.
  2. Add to a large bowl along with green beans, kidney beans, garbanzo beans and red onion. Toss lightly.
  3. Whisk rice vinegar, canola oil, sugar, salt, pepper and Chinese mustard in a separate small bowl until thoroughly blended.
  4. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients. 
  5. Enjoy immediately. Refrigerate leftovers in tightly covered container. 

Makes about 9 cups (12 servings of 3/4 cup each)     

Recipe created by Kim Galeaz, RD CD   (later adapted for and

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