Asian-Style Three Bean Salad

My friends tend to think I’m a little nuts when it comes to the choices I make in the kitchen. I prefer to think I’m just a tad overzealous – I blame my parents! For instance, you won’t find refined flours, white sugar or even white rice in my pantry. The bottom line is that I avoid refined carbohydrates.

My standards for what I consider healthy are pretty high. You won’t be surprised to read that I’m a fan of Ellie Krieger from the Food Network. Her recipes are healthy and always turn out delicious, just like this sweet and gingery three bean salad.

Asian-Style Three Bean Salad

• 1/2 pound green beans, cut into 1-inch pieces
• 1 cup frozen shelled edamame
• 1 tbsp olive oil
• 1 tbsp rice wine vinegar
• 2 tbsp fruit-only apricot preserves
• 1 tsp sucanat (omit if your preserves are sweetened)
• 1 tsp freshly grated ginger
• 1 cup black beans, drained and rinsed
• 2 green onions, sliced
• Salt to taste

Steam the green beans and edamame for 5 minutes. Transfer into a medium-sized bowl, and add the black beans and green onions.

In small bowl, whisk together the oil, vinegar, apricot preserves, sugar (if using) and ginger. Pour dressing over salad. Toss to coat, and season with salt. Enjoy!