Wasabi Three Bean Salad - cooking recipe

Ingredients

1 lb green beans, trimmed and cut into 1-inch pieces
1 lb frozen shelled edamame
1/2 lb fresh bean sprout
1/4 cup japanese pickled ginger, minced
3 tablespoons japanese pickled ginger liquid, see note
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons Braggs liquid aminos
1 tablespoon wasabi powder or 1 tablespoon wasabi paste
1 teaspoon salt
4 scallions, minced

Preparation

NOTE: Save the 3 tbsp ginger liquid for that step. The zaar computer didn't like Japanese pickled ginger liquid so I had to change it. Also note simply save what the ginger came inches.
In pot of lightly salted water cook green beans for about 5 minutes then add the soybeans.
Place bean sprouts in colander and rinse: when water returns to boil after adding soy drain over sprouts.
Rinse the green bean/soy with cold water to stop cooking.
Whisk ginger, liquid, garlic, oil, Braggs, wasabi and salt together in a bowl.
Add in the beans and sprouts plus the scallions and toss.