Asian Sweet & Sour Bean Salad recipe
Garden-fresh green beans and edamame (green sweet soybeans) star in a traditional four-bean salad with an Asian twist.
  • Makes: 9 cups (12 servings of ¾ cup each)
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: Beans are rich in protein, fiber, potassium and antioxidants.

  • Recipe Created By:


  • 1 pound fresh green beans, trimmed and cut into 1- to 1½ -inch pieces (roughly 3 ½ cups cut pieces)
  • 2 cups (one 12-ounce bag) frozen shelled edamame, thawed, or fresh ready-to-eat edamame
  • 1 can (15-16 ounces) dark red kidney beans, well drained and rinsed
  • 1 can (15-16 ounces) garbanzo beans, well drained and rinsed
  • ¾ cup red onion, chopped
  • ⅔ cup rice vinegar
  • ⅓ cup canola oil
  • ⅔ cup granulated sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

See Also:  Grilled Plums and Pears with Sorghum-Pistachio Creme


  1. Place cut green beans in a glass bowl or pie plate, cover and microwave on high until crisp-tender, about 2 to 3 minutes.
  2. Place edamame in separate glass bowl and microwave 1 minute.
  3. In a large bowl, combine green beans, edamame, kidney beans, garbanzo beans and red onion, tossing lightly.
  4. Whisk rice vinegar, canola oil, sugar, salt and pepper in a separate small bowl until thoroughly blended.
  5. Pour dressing over bean-onion mixture and stir lightly to coat all ingredients.
  6. Enjoy immediately. Refrigerate leftovers in tightly covered container.
  7. Nutrition Facts (per serving): Calories – 150, Fat – 7.4g, Dietary Fiber – 2.2g, Protein – 3.3g, Vitamin C – 16%.
  8. **Nutrition information is calculated using an online calorie calculator. Variations may exist. Values are based on a 2,000-calorie diet.

Tips & Notes

This big-batch salad still tastes terrific after several days in the refrigerator, but the green beans and edamame will slightly lose their vivid green color. Slash the sodium (salt) in the beans  up to 45 percent in them by draining and rinsing thoroughly.


  1. We try and work beans into our diet as often as possible and this was a wonderful diversion from the winter chili’s and soups. It has excellent taste, texture and color.

    Living with a diabetic who is on a weight loss diet, I made some minor changes the second time. The changes did not appear to harm the original recipe much and reduced a few carbs and calories. I reduced the sugar by half, to 1/3 C and the oil to a single tablespoon. I used sesame oil for the flavor punch.

    The calorie counter recipe analysis tool taht I use gives both versions an “A” rating.

    Thank you for a solid recipe that will stay a favorite in my kitchen.

  2. Ruth,

    Thanks so much for sharing your version of the recipe – that’s great to know that cutting the sugar doesn’t mean reducing the flavor. Thanks!

    Jessy Yancey
    Farm Flavor


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