Asian-Style 3 Bean Salad

It's hot. According to our (crazy, drunken) meterologist you can't call it "very hot" until it is over 105 degrees and since I don't in the valley (thank god), I can't call it a "very hot", but it is still pretty freaking hot in Los Angeles and looks to be this way for at least the rest of the week. Last weekend I was watching a repeat of Ellie Krieger and she made this awesome salad. As I said a few days ago, I have received more requests for vegetarian and warm weather foods and this fits both of those bills. Be sure that when you do this, you get pre-shelled edamame. I didn't and it wasn't too much fun standing over the trash with this (I need to look in to composting) I'm not such a huge fan of ginger so I cut down on the canola oil and added a little toasted sesame oil instead. This would be excellent with some toasted sesame seeds if you go the same route!

Asian-Style 3 Bean Salad
(adapted from Ellie Krieger)

Makes 2 servings

8 oz frozen organic string beans
6 oz edamame, shelled
1/2 15 oz can organic black beans
1 tbsp canola oil
1 1/2 tbsp rice wine vinegar
1 1/2 tbsp organic apricot orange preserves (I used the Trader Joe's brand)
1 tsp toasted sesame oil
2 scallions, sliced
1/4 tsp salt

Bring a medium saucepan of water to a boil. Add frozen string beans and boil for about 2 minutes. Drain and place in an ice bath or in the refrigerator for about 15 minutes. In the meantime, remove edamame from their shells and drain and rinse black beans.

In a separate bowl whisk together canola oil, vinegar, apricot preserves, sesame oil and salt. Add the beans and the scallions and combine until well coated. Serve chilled.