The Healthy Heart Cookbook
Pages in this Story:
- Take This to Heart
- Salmon Cakes with Creamy Ginger-Sesame Sauce
- Succotash with Scallops
- Orange-Pistachio Wild-Rice Salad
- Spiced Red Wine-Poached Pears
- Curried Butternut Squash Soup
- Pasta with Escarole, White Beans, and Sausage
- Confetti Chili
- Waldorf Chicken Wraps
- Asian-Style Three Bean Salad
- Broccoli with Toasted Garlic
- Ellie's 5 Key Ingredients for Heart-Healthy Meals
Asian-Style Three Bean Salad
Makes: 8 servings
Ingredients- 1 pound string beans, trimmed and cut into 1-inch pieces
- 10-ounce bag frozen, shelled edamame
- 3 tablespoons canola oil
- 3 tablespoons rice wine vinegar
- 1/4 cup 100-percent-fruit apricot preserves
- 1 tablespoon sugar
- 1 teaspoon freshly grated ginger
- 15-ounce can black beans, drained and rinsed
- 2 scallions, sliced
- Salt, to taste
- Put the green beans and frozen edamame into a steamer basket and steam for 4 minutes. Transfer to a large bowl and refrigerate for at least 15 minutes.
- In a small bowl, whisk together oil, vinegar, apricot preserves, sugar, and ginger. Add black beans and scallions to green bean mixture and drizzle with dressing; toss to coat and season with salt.
Per serving: 164 calories, 8g protein, 20g carbohydrate, 8g fat (1g saturated), 6g fiber
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