Ingredients

1 pound fresh green beans, trimmed and cut into 1 inch pieces
10 ounce bag frozen shelled edamame
3 Tablespoons canola oil
3 Tablespoons rice vinegar
1/4 cup 100%-fruit apricot preserves
1 Tablespoons sugar
1 teaspoon peeled and grated fresh ginger
1 (15 ounce) can black beans, drained and rinsed
2 scallions (white and green parts) thinly sliced
Salt to tase

Instructions

Put green beans and frozen edamame in steamer basket over boiling water and steam for 4 minutes. Drain well, then transfer to large bowl and put them in refrigerator to cool for 15 minutes or longer.

Whisk together the oil, vinegar, preserves, sugar and ginger.

Add the black beans and scallions. Drizzle with dressing and toss to coat. Season with salt and pepper.

Serve chilled or at room temperature. Keeps well in airtight container for 3 days.

Salad