Asian-style 3 Bean Salad


1 pound String beans, trimmed and cut into 1-inch pieces
1 (10-ounce) bag Frozen shelled edamame (green soy beans)
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
1 (15-ounce) can Black beans, drained and rinsed
2 Scallions, sliced


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