Three Bean Salad with Asian Dressing

The inspiration for this salad was an unusual combination of edamame, green beans, black beans and apricot jam I first saw on Ellie Krieger's Healthy Appetite. It's quite good, but her version is somewhat more appropriate for a side dish, as it's very simple and the dressing is somewhat one noted. My adaptation moves toward a full on lunch.

Three Bean Salad with Asian Dressing

Serves 1 for lunch, or 2 as a side salad

1/2 cup black beans
1/4 cut edamame (shelled and frozen)
1/4 cup green beans, cut into 1 in pieces
1/4 cup red bell pepper, finely diced
2 tbsp finely chopped red onion
1 tsp minced or grated ginger
1 clove garlic, minced
1 tsp soy sauce
2 tsp rice wine vinegar
1 tbsp apricot jam
1/2 tsp sesame oil

Combine ginger, garlic, onion, soy sauce, vinegar, jam, and sesame oil in a microwave safe bowl. Microwave on high for approximately 30 seconds - this is just to get the flavors to come out and can be skipped if you're preparing the dressing at least an hour in advance. Meanwhile, blanch the green beans and edamame until just tender and bright green. Combine all ingredients and serve.