Asian-Style Three Bean Salad with Macadamias and Ginger-Peach Dressing

Recipe and photo by Tami Ganeles Weiser Yield:  6 servings
Prep Time:  30 minutes Cook Time:  45 minutes

Asian-Style Three Bean Salad with Macadamias and Ginger-Peach Dressing

Green beans, yellow wax beans, and edamame make an out-of-the-ordinary bean salad, and just wait until you try this punchy, sweet dressing!


Roasted Green Beans:

1½ pounds green beans, trimmed and cut into 2-inch pieces

1½ pounds wax (yellow) beans, trimmed and cut into 2-inch pieces

2 tablespoons toasted sesame oil

1 teaspoon kosher salt

½ teaspoon ground white pepper

1 cup salted macadamia nuts, toasted (see Kitchen Tips)

1 cup frozen edamame (out of the pods), defrosted


Peach and Ginger Dressing:

3 ripe large peaches, peeled, pitted, and cut into rough chunks (see Kitchen Tips)

1 large carrot, shredded (about ¼ cup)

1 (2-inch) piece ginger, peeled and grated

3 cloves garlic, peeled and grated, any green centers discarded

¼ cup rice vinegar

2 tablespoons ponzu sauce

1 tablespoon honey, or more to taste

1 tablespoon toasted sesame oil

1 teaspoon hot toasted sesame oil

1 teaspoon kosher salt

1 teaspoon ground white pepper


  1. Preheat the oven to 375°F (or 350°F for convection). Line 2 rimmed baking sheets with aluminum foil or parchment paper.
  2. Combine the  green beans, wax beans, sesame oil, salt, and pepper in a large bowl. Mix to coat the vegetables. Spread them out in a single layer on the prepared baking sheets, dividing them evenly between the two. Bake for 35 to 40 minutes, until tender and slightly caramelized, turning gently with tongs halfway through the cooking process.
  3. Meanwhile, make the dressing: In the bowl of a food processor combine the peaches,  carrot, ginger, garlic, rice vinegar, ponzu sauce, honey, sesame oils, salt, and pepper and pulse for 45 second to 1 minute, until completely smooth and liquid.
  4. Combine the beans and any juices in a large bowl with about three-fourths of the dressing and toss gently to coat (see Kitchen Tip). Add the macadamia nuts and edamame, and toss gently  to coat. Add more dressing as desired and toss gently. Serve immediately. Any extra dressing can be kept in a covered container in the refrigerator for up to 2 days.

Kitchen Tips

  1. You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe. If someone at your table is allergic to nuts, try toasted sunflower seeds instead.
  2. If you wish, you can use apricots instead of peaches.
  3. For a cold salad, you can let the beans cool first, before assembly and dressing. But it’s delicious warm, as well.

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