Courtesy of Stonyfield Farm
With tastes of the east, this edamame, garbanzo and green bean salad is a nutritious, vegetarian delight.
Makes: 8 servings
Ingredients
1 tablespoon freshly grated ginger
2 tablespoons apple cider vinegar
1 pound green beans, trimmed and cut into 1" pieces
1 pound of fresh-shelled edamame
1-16oz can garbanzo beans (rinsed and drained)
10 radishes cleaned and sliced thin
2 cloves of garlic, minced
2 cups Stonyfield Organic Low Fat Plain Yogurt
2 tablespoons olive oil
2 tablespoons soy sauce
1 1/2 tablespoons of wasabi powder or paste (optional)
1 1/2 teaspoons of salt
5 scallions finely diced
Directions
In a small bowl combine grated ginger and cider vinegar. Let sit for 10 minutes so ginger can infuse vinegar.
In a large pot of boiling salted water, add green beans. Cook for 4-5 minutes. Add the edamame, when water starts to come to boil again. Cook for 4 minutes. Drain beans and run under cold water until they are cooled. In a large bowl toss together, green beans, edamame, garbanzos, and radishes.
In a separate, medium sized mixing bowl, add ginger and vinegar, garlic, yogurt, olive oil, soy sauce, wasabi, and salt. Whisk until well blended.
Pour yogurt mixture into bean mixture and toss. Place salad into a serving bowl and garnish with scallions.
*Vegetarian, *Gluten-Free
