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Not the Same Old Three-Bean Salad
Dressed with an Asian inspired vinaigrette, this bean salad also includes fresh corn and green beans, edamame, and the bright flavors of the dried cranberries.
Recommended Servings
Makes 9 cups
3 tablespoons sherry vinegar
2 tablespoons fresh lime juice
1 1/2 tablespoons low sodium soy sauce
1 1/2 tablespoons honey
1 1/2 teaspoons finely chopped fresh ginger
1 teaspoon Asian chili paste with garlic
2/3 cup vegetable oil
4 ears fresh corn, husks and silks removed
8 ounces green beans, cut into ½-inch pieces on the diagonal
1 1/2 cups frozen edamame (soy
1 cup pink, pinto, black or cannellini beans, rinsed, drained and picked over
1 cup thinly sliced celery
1 cup chopped (1/2x1/4-inch strips) red bell pepper
3/4 cup dried cranberries
1/2 cup chopped red onion
kosher salt and freshly ground pepper to taste
Place sherry vinegar, lime juice, soy sauce, honey, ginger, and chili paste in a medium bowl. Whisk to combine, and while whisking, add oil in a slow, steady stream, whisking until an emulsion is formed. (This may also be done in a blender or food processor.) You will have about 1 cup of the vinaigrette dressing. Let stand while preparing the rest of the salad and allow the flavors to blend.
Place trivet/rack in the Cooking Pot and place corn on rack. Add one cup of water to the cooking pot. Select High Pressure and set for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove corn and plunge into a bowl of ice water to stop cooking. Place green beans on a 16-inch square sheet of parchment paper and bring corners together. Place on trivet/rack. Select High Pressure and set time for 1 minute. When audible beep sounds, use Quick Pressure Release. Remove green beans and plunge into ice water to stop cooking. Remove trivet, rack. Add edamame to cooking pot. Stir in hot water for 30 to 40 seconds. Remove and plunge immediately into a bowl of ice water to stop cooking. Drain all vegetables. Place on layered paper towels to complete draining.
Add 2 cups water to the water in the cooking pot. Add dried beans to pot. Select High Pressure and set cooking time for 11 minutes. When the audible beep sounds, use Natural Pressure Release. Test for doneness. If not completely tender, select Simmer and simmer until tender. Drain, plunge into ice water and drain again.
Cut corn from cobs and place in a large bowl with the red pepper, dried cranberries, and red onions. Add cooked drained pink beans, and 2/3 of the vinaigrette (stir with whisk if it has separated). Toss gently to combine. Cover and refrigerate if not serving immediately. Stir green beans and edamame into the salad just before serving. Transfer to a decorative bowl to serve.

Servings: Makes 9 cups

Nutritional information per serving

Calories 123 (34% from fat) • carb. 17g • pro. 4g • fat 5g • sat. fat 0g • chol. 0mg • sod. 34mg • calc. 32mg • fiber 5g

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