Mixed Trio 3-Bean Salad

• 3 tbsp reduced-sodium tamari

• 1 1/2 tbsp rice wine vinegar

• 2 tsp honey

• 1/4 tsp crushed red pepper

• 2 tsp extra virgin olive oil

• 2 cups haricots verts or green beans, cut into 1” pieces

• 2 cups organic black beans, rinsed

• 1/2 cup shelled edamame

• 2 tsp grated fresh ginger

• 1 tsp garlic, grated

• 3 tbsp chopped fresh cilantro

• 2 tsp toasted sesame oil

• 2 tsp toasted sesame seeds

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Directions: 

1. Whisk tamari, vinegar, honey and crushed red pepper in a small bowl.

2. Heat extra virgin olive oil in a large cast-iron skillet over med-high heat. Add haricots verts, black beans, edamame; cook, stirring often, until blistered or cooked through, 4-5 minutes. Add ginger and garlic; cook, stirring constantly, for 30 seconds. Add the tamari mixture and cook until the sauce is slightly thickened, and the beans are just tender, 1-2 minutes/

3. Transfer the beans to a platter. Top with cilantro, sesame oil and sesame seeds (sometimes I add fresh avocado on top too!)

Serves 4: 1/2 cup each

Nutrition:  Calories 115,  Protein 4g,  Carbs 15g,  Fiber 4g,  Sugar 6g,  Fat 6g