Asian Green Bean Salad

May 31, 2019
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I love green beans.  I’m not sure why but I do.  Because of this, I find LOTS of ways to use them and turn them into different kinds of salads.

They are great plain, on a crudité platter & of course in ALL types of salads.  I like them hot too BUT I would say I prefer them cold & dressed.

Let’s get to this one.  It’s great winter or summer as a simple side dish.  I also like it with fish.

1-2 lbs Green Beans (I prefer the “hericot verts” from Costco, they are already trimmed & much thinner than regular beans), blanched

2 Tablespoons Toasted Sesame Seeds

1 Tablespoon Toasted Sesame Oil

2 Tablespoons Olive or Avocado Oil

1 Tablespoon Coconut Aminos

1 Tablespoon Rice Wine Vinegar or Apple Cider Vinegar

  1.  In a large bowl mix all the ingredients together except the green beans to make the dressing.
  2. Wash & trim the green beans.
  3. To blanch the green beans, heat a large pot of water to boiling.  While you are waiting for the water to bowl make an ice bath to pop the green beans in after they have been blanched.  I do this by finding the biggest bowl I have in the house, adding a ton of ice and a little bit of water.  Place this bowl next to the boiling water.
  4. Once the water is boiling you’ll blanch the beans in batches.  I usually time mine for about a minute to 1 1/2 minutes depending on the thickness of the beans and how crispy you want them. You decide.  Once you have them to the desired doneness, fish them out of the boiling water with a slotted spoon and pop them into the ice bath.  Make sure they are completely submerged to stop the cooking process.  Do this until all the beans are cooked & cooled.
  5. Drain the beans, dry them & add them to your dressing.
  6. Toss & Enjoy!


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