3-Bean Asian Salad
1 lb. French style green beans
1 10 oz. bag frozen edamame, shelled
1 15 oz. can black beans, drained and rinsed
2 scallions, thinly sliced
3 tbsp. Olio Arbequina Extra Virgin Olive Oil
1 tsp. Olio Citrus Habanero Olive Oil (add more if desire more heat)
2 tbsp. Olio cava vinegar
2-3 tbsp. Olio White Honey Ginger Balsamic (adjust for sweetness)
1 tbsp. apricot preserves
Olio Toasted Onion Sea Salt and pepper, to taste
Pinch of sugar
- Place green beans and edamame in a steam basket and steam for 4 minutes, or until the beans are just tender. Toss them in a bath of ice water to stop the cooking process. Allow to cool.
- Pat the beans dry. Transfer to a large bowl. Add the black beans and scallions.
- In a small bowl, whisk together remaining ingredients. Drizzle onto the beans, toss to coat. Season with Olio Himalayan Sea Salt and pepper, to taste.
Recipe by Beth Scanlon, Food Fare Caterers, adapted from Ellie Krieger