Nutrition per serving may change if servings are adjusted.
1 pound fresh green beans and/or wax beans
2 tablespoons water
1⅓ cups chopped red sweet pepper (1 large)
1 (10 ounce) package frozen shelled edamame, cooked according to package directions and cooled
½ cup sliced scallions (4)
1 large clove garlic, minced
2 tablespoons canola oil
2 tablespoons honey
2 tablespoons lime juice
½ teaspoon chili powder
⅛ teaspoon salt
1 to 2 dashes bottled hot pepper sauce
Snap each bean into 2 or 3 pieces. In a microwave-safe dish, combine beans and the water; cover. Microwave on 100 percent power (high) 6 to 7 minutes or just until crisp-tender but still vibrant green, stirring once. Drain. Rinse well with cold water; drain well.
In a large bowl, toss green beans with sweet pepper, edamame and scallions.
For dressing, in a screw-top jar combine garlic, oil, honey, lime juice, chili powder, salt and hot pepper sauce. Cover and shake well. Pour dressing over vegetables; toss to combine. Cover with foil or plastic wrap and chill at least 2 hours or up to 24 hours before serving.