Prep time: 10 min | Cook time: 0 min | Ready In: 40 min
1/2 cup rice vinegar
2 tablespoons fresh ginger, grated
2 tablespoons honey
1 lime, juiced
1 tablespoon soy sauce
1 tablespoon fish sauce
1/2 lb. green beans, trimmed and halved lengthwise
1/2 lb. yellow wax beans, trimmed and halved lengthwise
1 red pepper, cut into think strips
1 can garbanzo beans, rinsed and drained
1 cup shelled edamame
1/4 teaspoon red pepper flakes
freshly chopped cilantro
In a bowl, whisk together vinegar, ginger, honey, lime juice, soy sauce and fish sauce. Add the beans, red pepper and red pepper flakes. Combine well to coat.
Cover and let stand for 30 minutes (can be covered and refrigerated for up to 24 hours).
Serve with cilantro for garnish.