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Mukimame Salad

While collecting ingredients for this colorful salad, we learned that green soybeans in the shell are edamame; out of the shell they’re called mukimame. Amounts and ingredients can be adjusted to taste; the seasoned, slightly sweet rice vinegar is the key to bringing out the flavor. Best if made a day ahead. Great with grilled salmon or chicken.

serves 8

  • 2 12-ounce packages frozen mukimame, thawed and drained if necessary
  • 1 14-ounce can black beans, rinsed and drained
  • 1 14-ounce can garbanzo beans, rinsed and drained
  • 1 medium red onion, chopped
  • 1-11/2 cups seasoned rice vinegar
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tablespoons chopped fresh Italian parsley
  • 2 tablespoons grated fresh ginger root
  • 2 tablespoons extra-virgin olive oil
  • salt and freshly ground black pepper to taste

Combine mukimame, black beans, garbanzo beans, onion, red bell pepper, yellow bell pepper, parsley, ginger, vinegar and extra-virgin olive oil in a large glass or non-reactive bowl. Fold together carefully to blend to avoid smashing the beans. Season to taste with salt and pepper. Refrigerate 8 hours or overnight.

Tip: You can use a microplane ro grate the ginger, or just use the side of a spoon.


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