Gingery Mixed Bean Salad

 Photo credit: Stephen Scott Gross for The New York Times

You may not have high hopes for a recipe for bean salad, but we at Saucey Sauce are here to shatter those pesky preconceived notions! Fresh beans are beautiful and taste so much better than their canned counterparts. Tie everything together with a refreshing vinaigrette

Adapted from The NYTimes

Serves 6

For the vinaigrette

Juice from 1 fresh lime (approx 2T)

2T white miso

1t Dijon mustard

3T Sweet Ginger Saucey Sauce

Salt and pepper to taste

For the salad

1 1/2 lbs raw fresh shelling beans, from about 2lbs of beans in the pod (you can substitute frozen edamame here if you want, but we strongly recommend fresh beans if possible)

2 lbs small green beans, yellow wax beans and Romano beans, trimmed

4 scallions, thinly sliced

Method

1. Whisk together all ingredients needed for the vinaigrette and season with salt and pepper as needed
2. Put the shelling beans in a saucepan with just enough salted water to cover. Simmer gently for 20 to 30 minutes, until tender. Let cool in cooking liquid. (If using frozen beans, just drop in salted boiling water for 1 minute, then drain.)
3. Fill a saucepan with salted water and bring to a boil. Add green beans, yellow wax beans and Romano beans and simmer for 2 to 3 minutes, until firm-tender. Drain and spread out on a towel to cool.
4. Toss the bean mixture with the vinaigrette and coat. Reserve any excess vinaigrette. Scatter scallions on top