Asian bean salad

Ingredients:

• 340 g green beans, trimmed
• 340 g yellow wax beans, trimmed
• 1.5 cups frozen shelled edamame beans
• 2 teaspoons sesame seeds
• 0.5 cup fresh cilantro, chopped
• 2 green onions, thinly sliced
• 1/4 cup mustard vinaigrette (see recipe below)
• 2 tbsp. pickled ginger, finely chopped
• 1/2 red or green jalapeño, thinly sliced ​​(remove seeds to reduce heat)
• 1 tbsp ponzu sauce
• 0.5 tsp dark sesame oil (optional)

Preparation:

1. Bring a large saucepan of salted water to a boil. Add the green and yellow beans and cook until crisp-tender, about 7 minutes, adding the edamame after 3 minutes. Drain and run the beans and edamame under cold running water. Shake off any excess water and transfer to a large bowl.
2. Meanwhile, in a small dry skillet over medium heat, toast the sesame seeds, stirring, until golden, about 5 minutes. Remove from heat.
3. Add sesame seeds, cilantro, green onions, vinaigrette, pickled ginger, jalapeño, ponzu sauce, and sesame oil to the bowl with the beans. Stir and season with salt to taste.
   
   

   Vinaigrette dressing with mustard

   
   In a bowl, combine 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 1/2 teaspoon coarse salt, and a pinch of ground black pepper. Slowly pour in 2/3 cup olive oil, whisking constantly until the dressing is thick and smooth. Season with salt and pepper to taste.
   Exit[b][/b]: about 1 tbsp.