Ingredients
3 tablespoon sherry vinegar
2 tablespoon fresh lime juice
1 ½ tablespoon low-sodium soy sauce
1 ½ tablespoons honey
1 ½ teaspoons ginger (finely chopped)
1 teaspoon Asian chilli paste
2/3 cup vegetable oil
4 corn ears (husk and silk removed)
8 oz green beans (chopped diagonally)
1 ½ cups frozen edamame
1 cup celery (thinly sliced)
1 cup red bell pepper (thinly sliced)
¾ cup dried cranberries
½ cup red onion (chopped)
1 cup pinto beans, cannellini beans, pink beans (rinsed, drained)
Kosher salt and ground pepper to taste
3 cups water
Instructions:
- Whisk together the vinegar, soy sauce, lime juice, ginger, honey and chilli paste. Gradually whisk in the oil to create an emulsified mixture.
- Place a steamer rack in an Instant Pot, add a cup of water and place the corn on it.
- Select the Manual function and cook for a minute on high pressure.
- Do a quick release of pressure.
- Transfer the corn into a bowl of ice.
- Place the green beans on parchment paper and place on the steamer rack.
- Select the Manual function and cook for a minute on high pressure.
- Do a quick release of pressure.
- Transfer into a bowl of ice water.
- Remove the rack and add the edamame, stirring it in the hot water for a minute. Transfer it into a bowl of ice.
- Pour 2 cups of water to the Instant Pot and add the beans.
- Select the Manual function and cook for 11 minutes on high pressure.
- Do a natural release of pressure.
- Transfer into cold water and then drain.
- Remove the corn from the cobs and place in a bowl.
- Mix in the red pepper, celery, cranberries, beans and onion.
- Mix in 2/3 of the emulsified vinaigrette and toss.
- Mix in the green beans and edamame and season with salt and pepper.
Makes: 9 servings
Nutritional information per serving:
Calories: 123; Total Fat: 5 g; Carbohydrates: 17 g; Proteins: 4 g
